4.7 from 33 votes
Kale Quinoa And Mushroom Skillet With Herb Butter
This Kale Quinoa And Mushroom Skillet With Herb Butter is made in one pan and jam-packed with flavor.
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings:
4
People
Calories:
409 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 1 garlic head
- 1/4 cup + 1 teaspoon butter divided
- 1/4 cup walnuts roughly chopped
- 1 cup cremini mushrooms roughly chopped
- 1/2 cup onion diced
- 1 cup quinoa uncooked
- 2 cups chicken broth or veggie broth
- 6 cups kale chopped
- 1/2 teaspoon thyme minced, fresh
- 1 tablespoon + 1 teaspoon parsley minced, fresh
- salt to taste
- black pepper to taste
- lemon juice for garnish, fresh
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 409
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.