Kale, Mushroom, and Quinoa Salad
Kale, Mushroom, and Quinoa Salad requires roughly 45 minutes from start to finish. This gluten free recipe serves 4 and costs $1.93 per serving. This main course has 321 calories, 17g of protein, and 10g of fat per serving. Head to the store and pick up parmesan cheese, cremini mushrooms, kale, and a few other things to make it today. This recipe from Simply Sugar and Gluten Free has 919 fans. With a spoonacular score of 100%, this dish is super. Similar recipes include Roasted Mushroom Kale Quinoa Salad, Kale Quinoan and Mushroom Skillet with Herb Butter, and Quinoa & Kale Salad.
Servings: 4
Ingredients:
2 cups organic chicken stock
12 ounces cremini mushrooms, sliced 1/4 inch thick
1 tablespoon extra virgin olive oil, divided
2 teaspoons chopped fresh thyme
1 clove of garlic, grated on a microplane
1 pound kale, tough stems trimmed and cut into 1/4 to 1/2 inch slices
kosher salt and fresh ground pepper to taste
1/2 ounce fresh Parmesan cheese, shaved with a carrot peeler
1 cup organic quinoa, rinsed well
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Place well rinsed quinoa and chicken stock in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the liquid has been absorbed. Remove from heat.Heat one teaspoon olive oil in a nonstick skillet over medium heat. Add kale and cook for 12 – 15 minutes until tender, then season to taste with salt and pepper. Move to a serving platter and cover. Add remaining two teaspoons of olive oil to skillet and heat. Add mushroom and cook for several minutes, then add garlic. Cook for another 5 minutes until the mushrooms start to release their juices. Add quinoa, then stir in fresh thyme and heat through. Season to taste with salt and pepper. Place quinoa and mushroom mixture on top of kale. Garnish with shaved Parmesan cheese.
Step by step:
1. Place well rinsed quinoa and chicken stock in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until the liquid has been absorbed.
2. Remove from heat.
3. Heat one teaspoon olive oil in a nonstick skillet over medium heat.
4. Add kale and cook for 12 – 15 minutes until tender, then season to taste with salt and pepper. Move to a serving platter and cover.
5. Add remaining two teaspoons of olive oil to skillet and heat.
6. Add mushroom and cook for several minutes, then add garlic. Cook for another 5 minutes until the mushrooms start to release their juices.
7. Add quinoa, then stir in fresh thyme and heat through. Season to taste with salt and pepper.
8. Place quinoa and mushroom mixture on top of kale.
9. Garnish with shaved Parmesan cheese.
Nutrition Information:
covered percent of daily need
