This Kale Quinoa and Mushroom Skillet is made in one pan and is SO easy and full of flavour. It’s a healthy dinner that your whole family will love!
PIN Kale Quinoa and Mushroom Skillet
(Originally posted in 2014, Photos updated in 2019. Narration not changed.)
Dear peeps out there in internetz landz,
Today I am writing this to you. With a heater blowing at my noggin, wearing Mr. FFF’s winter coat, that is about 10 sizes too big and is lined with some kind of creepy furry animal thing, drinking 10 gallons of coffee, wishing I had a steaming bowl of Moroccan cauliflower soup, and huddled under a LEOPARD PRINT (YUSSSS) heated blanket.
Yes, I do look like some outcast creature from the outback. <–And not the restaurant where they serve yummy things like coffee rubbed steak. We’re talking about the land of KANGAROOS.
Hey. At least they’re warm there.
Today, you guys, it is BELOW FREEZING.
Why the heck did I move to Missouri from Seattle? Sure it rains in Seattle A LOT, but at least it’s never below freezing!
Anyway. Enough about cold weather. Well, almost enough. We need to address the ugly beast (NO, not the ugly beast that is my current appearance, the ugly beast that is lurking out yonder my window. Get your head in the game.)
BE-CA-USE, the only redeeming quality about vacation weather for ice cubes (which is Taylor Speak for ‘cold weather’) is that it makes warm, buttery, one pan quinoa and kale skillet. Do you remember the “Cheesy” Mexican Quinoa Skillet?
WHY IS QUINOA IN A SKILLET JUST SO GOOD?!
ESPECIALLY when this quinoa kale recipe is mixed with the most luscious, smooth and HERBACIOUS butter that could ever exist on this very planet we call EARTH.
You know you liiiike it.
Not to mention, aforementioned buttery bliss is kissed with an INTENSE flavor of roasted garlic that might just make your taste buds fall off your tongue. In a good-non-painful kinda way though.
How to Roast Garlic 101
- Preheat your oven to 400 degrees.
- Cut the tips off a head of garlic, exposing each clove, but making sure the cloves stay attached to the head. Peel off any papery skin.
- Rub olive oil into the tops of the cloves and wrap the whole head in a piece of tinfoil.
- Roast until the cloves are soft and squishy, about 50-60 minutes.
- Put it on EVERYTHING FOREVER AND EVER>
Now that you’ve got in “know how,” let’s break this kale and quinoa recipe down:
Mushrooms+ onion + buttery goodness go into a pan. And then you stir them around a little bit and probably, okay FOR SURE, eat about half of them before even adding the quinoa, to make this kale quinoa and mushroom skillet, because they smell SO darn good, and it’s hard to resist not face planting right into them.
I understand. We’re SOUL FOOD FRIENDS.
I do not recommend face planting in this situation though. Hot pans + face = ow. At least that’s what Mr. FFF says. And he is a nurse. He knows things about things. Or so he thinks at least.
And I let him pretend he does. #GOODWIFEGOALS.
Add in the kale and quinoa, mix it up and then cover it. THEN, just let it get all warm and cozy with whatever mushrooms you may or may not have left.
I won’t judge.
Doctor up MORE butter (‘cause it makes things BETTER) with that garlic and fresh herbs. Then pour it ALL over that kale quinoa and mushroom skillet of goodness that you’re face-first in RIGHT NOW.
I knew you wouldn’t listen.
Other Recipes You Might Like:
Kale Quinoa and Mushroom Skillet
- 1 head Garlic
- 1/4 Cup Walnuts. roughly chopped
- 1/4 Cup + 1 tsp Butter, divided (dairy free for vegan)
- 1 Cup Crimini Mushrooms. roughly chopped
- 1/2 Cup Onions. diced
- 1 Cup Quinoa. uncooked
- 2 Cups Chicken broth (or veggie broth for vegan)
- 6 Cups Kale chopped
- 1/2 tsp Fresh thyme minced
- 1 Tbsp + 1 tsp Fresh parsley, minced
- Fresh lemon juice for garnish
- Preheat oven to 400 degrees F.
- Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 tsp 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 mins.
- Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 mins) Remove and set aside.
- In a large pan melt 2 Tbsp of Butter on 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 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 Tbsp 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.
FOR THIS RECIPE, I RECOMMEND:
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