Kale Quinoa And Mushroom Skillet With Herb Butter

Name: Kale Quinoa And Mushroom Skillet With Herb Butter
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 People
Ingredients: 1 head garlic; 1/4 cup + 1 teaspoon butter; 1/4 cup walnuts; 1 cup cremini mushrooms; 1/2 cup onions; 1 cup quinoa; 2 cups chicken broth; 6 cups kale; 1/2 teaspoon fresh thyme; 1 tablespoon + 1 teaspoon Fresh parsley; salt and pepper; fresh lemon juice

User Reviews

4.7

33 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings
4 People
Calories
409 kcal
Course
Main Course, Dinner
Cuisine
American

Kale Quinoa And Mushroom Skillet With Herb Butter

Amanda Martinez

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This Kale Quinoa And Mushroom Skillet With Herb Butter is made in one pan and jam-packed with flavor.

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Ingredients

Servings

1 head garlic
1/4 cup + 1 teaspoon butter divided
1/4 cup walnuts roughly chopped
1 cup cremini mushrooms roughly chopped
1/2 cup onions diced
1 cup quinoa uncooked
2 cups chicken broth or veggie broth
6 cups kale chopped
1/2 teaspoon fresh thyme minced
1 tablespoon + 1 teaspoon Fresh parsley minced
salt and pepper to taste
fresh lemon juice for garnish

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Instructions

Preheat oven to 400 degrees Fahrenheit.
Cut the top portion off the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of each other, and place the garlic in the center. In a small bowl, melt 1 teaspoon of butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft, about 50-60 minutes.
Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 minutes). Remove and set aside.
In a large pan, melt 2 tablespoons of butter over medium heat. Add in the mushrooms and onions and cook until golden brown, about 4-5 minutes, stirring frequently.
Once cooked, add in the quinoa and chicken broth and stir well. Bring the mixture to a boil and then reduce the heat to low. Cover and cook until all the water is absorbed, about 25-30 minutes.
Once cooked, add in the chopped kale, stir, and cover for about 5 minutes until the kale begins to wilt.
While the kale cooks, press all of the garlic cloves out of the roasted head and place them into a medium bowl, along with the remaining 2 tablespoons of butter. Use a spoon to smash the butter and garlic until the garlic is evenly incorporated throughout the butter. Add in the fresh thyme and parsley and mix well.
Melt the butter mixture in the microwave and pour over top the quinoa. Mix well and season to taste with salt and pepper.
Garnish with toasted walnuts and a squeeze of fresh lemon juice.

Nutrition Information

Show Details

Calories 409kcal (20%) Carbohydrates 47g (16%) Protein 11.6g (23%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 4.7g Monounsaturated Fat 4.6g Cholesterol 35mg (12%) Sodium 620mg (26%) Potassium 808mg (23%) Fiber 8.1g (32%) Sugar 5.3g (11%) Vitamin A 26565IU (531%) Vitamin C 114.7mg (127%) Calcium 170mg (17%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 409 kcal

% Daily Value*

Calories	409kcal	20%
Carbohydrates	47g	16%
Protein	11.6g	23%
Fat	21g	32%
Saturated Fat	8g	40%
Polyunsaturated Fat	4.7g	28%
Monounsaturated Fat	4.6g	23%
Cholesterol	35mg	12%
Sodium	620mg	26%
Potassium	808mg	17%
Fiber	8.1g	32%
Sugar	5.3g	11%
Vitamin A	26565IU	531%
Vitamin C	114.7mg	127%
Calcium	170mg	17%
Iron	4.5mg	25%