Quinoa with Mushrooms and Kale

I feel like I have been rolled in butter, sugar and sprinkles. I ate just WAY too much over the holidays. It is time for a change, time for some healthy eating.

 

I felt like something green and grainy. I found this yummy looking recipe on Tasty Kitchen.

It is quick and easy and super healthy, plus it tastes amazing!

What you need,
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2 tbsp. butter

½ cup onion, finely diced

½ tsp. dried oregano, if you have fresh use 1 tsp.

1 cup quinoa

2 cups chicken stock, I used no salt added!

1 tbsp. extra virgin olive oil

5 oz. cremini mushrooms

½ bunch of kale, cut into 2 inch strips

Coarse salt and pepper to taste

Heat 1 tbsp. of the butter in a medium saucepan. Add the chopped onions and the oregano and cook until soft, about 5 minutes. Add the quinoa and stir around to coat for about 1 minute. Add the chicken broth and simmer until the quinoa is cooked through, it should be open and have little spirals, about 15-20 minutes. The liquid should be mostly absorbed.

Meanwhile in a large non-stick skillet add the remaining tablespoon of butter and the extra virgin olive oil, heat over medium high heat. Add in the sliced mushrooms and sauté for 5 or so minutes until browned and softened. Add in the kale and cook for a minute or so until wilted. Season with salt and pepper.

Toss the cooked quinoa into the skillet and stir to combine.

Serve right away.

This is amazingly delicious! It is hearty and warm and it just feels healthy!

It makes a great lunch or light supper. I will be eating this often.

Here’s to a healthy start to 2012! I have no doubt there will be plenty of butter and sugar in the upcoming year but it is all about moderation right!

Eat some cookies, then some kale, it all evens out!

Jen

Recipe adapted from  Bev Weidner