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Overhead view of Mushroom Quinoa in a skillet on a neutral background.
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5 from 6 votes

Kale Mushroom Quinoa (Easy One-Pan Recipe!)

This Kale Mushroom Quinoa recipe is vegetarian and gluten-free. It makes an easy and healthy meal that is perfect for lunch or dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main
Cuisine: American
Keyword: Kale Mushroom Quinoa, Mushroom Quinoa
Servings: 4 servings
Calories: 239calories
Author: Alia Kay

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 4 cups chopped kale leaves
  • Fresh shaved or grated Parmesan cheese, for serving
US Customary - Metric

Instructions

  • In a large skillet, heat the oil and butter over medium heat.
  • Add the mushrooms, garlic, and thyme to the pan. Season liberally with salt and pepper.
  • Sauté for about 5 minutes until mushrooms have released liquid and are browned.
  • Stir in the quinoa and broth and bring to a boil.
  • Reduce the heat to low, cover, and simmer for 15–20 minutes until all liquid is absorbed.
  • Stir in the kale and cover. Simmer for about 3 minutes, just until the kale is wilted.
  • Top with Parmesan cheese and serve warm.

Notes

  1. To make this recipe vegan, omit the butter and Parmesan cheese.
  2. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Calories: 239calories | Carbohydrates: 32g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 509mg | Potassium: 472mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2.444IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 3mg