This Kale Quinoa And Mushroom Skillet With Herb Butter is made in one pan and jam-packed with flavor.
There are cold days, and then there are cold days. And lately, I’ve been living the latter. The inside of my house feels like a walk-in freezer, which has me questioning all of my life choices, like why I ever thought living somewhere with actual seasons was a good idea. I found myself bundled up under a comically large coat, huddled next to a heater, aggressively sipping coffee, and daydreaming about something warm and comforting to eat. And thus, this kale, quinoa, and mushroom skillet with herb butter entered the picture.
This dish comes together in one pan with minimal effort. It’s loaded with good stuff like hearty quinoa, savory mushrooms, and kale that is absolutely delicious when it’s cooked just right. But the real moment of glory here is the roasted garlic herb butter. It gets melted and poured all over everything, seeping into every teeny-tiny quinoa and kale crevice. Now, you have a hearty and fairly simple dish that feels outright luxurious. Take a bite and let yourself forget that it’s freezing outside, at least for a little while.
Is This Kale Quinoa And Mushroom Skillet With Herb Butter Healthy?
I like to think of this recipe as comfort food with health benefits. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also packed with fiber. So is kale, for that matter, along with vitamin C, vitamin K, and other antioxidants. Mushrooms are little superfoods, too—they’re rich in B vitamins and selenium, which is an all-around win.
Of course, butter is involved here, which adds some saturated fat to the mix. (Hey, I did say it was a comfort food!) The dish is naturally gluten-free, and you could make it vegan by switching the chicken broth for veggie broth and using a non-dairy butter. You could also make it Paleo by using ghee instead of butter.
Cooking Kale 101
I acknowledge that kale has a pretty bad rap for being bitter, tough, and chewy. Not to be that guy, but this is probably because it wasn’t cooked right.
You want to let the kale wilt just to the point of being tender, but leave it with a little bite. This way, the kale will get soft enough to combat the tough texture, and some of the bitterness will mellow out, too. Then, when it gets tossed with all those buttery, garlicky, herb flavors at the end, you’ll ensure every leaf is coated with lusciousness.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. If you want to keep the texture just right, reheat them on the stovetop with a little extra butter or broth instead of microwaving.
Serving Suggestions
Have some leftover kale after making this recipe? Fear not. There are plenty more delicious ways to use up this leafy green veggie. I recommend making a Simple Kale Soup, a Kale Smoothie, or a Kale Caesar Salad.
Ingredients
- 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
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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Such a delicious and different dish; my husband described it as earthy. The changes I made was to use spinach instead of kale, and didn’t have fresh herbs, so used dried for the butter compote. I added a tsp of salt, which was a little too much for me. Next time I’ll only add about 1/2 tsp.