Mushroom Quinoa (Easy One-Pan Recipe)
This one-pan Mushroom Quinoa recipe makes a quick and healthy weeknight dinner. A tasty and satisfying meatless main.
Servings: 4 servings
In a large skillet, heat oil and butter over medium heat.
Add mushrooms, garlic, thyme and season with a pinch each of salt and pepper. Sauté for about 5 minutes until mushrooms have released liquid and are browned.
Stir in quinoa and broth and bring to a boil.
Reduce heat to low, cover and simmer for 15–20 minutes until all liquid is absorbed.
Stir in kale, cover and simmer for about 3 minutes until kale is wilted. Serve topped with Parmesan cheese.
- To make this recipe vegan, simply omit the butter and Parmesan cheese.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Calories: 264calories | Carbohydrates: 36g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 525mg | Potassium: 720mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7030IU | Vitamin C: 81.8mg | Calcium: 123mg | Iron: 3.2mg