The smooth base of quinoa complements the crispy and salty kale crisps perfectly.
When to eat
We recommend eating this dish from November to April.
This meal is around 93% less polluting than the average UK meal.
- Eating this recipe will save around 2.74 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.64 KM in a modern car.
- 250 g Quinoa
- 500 ml Vegetable Stock
- 500 g Chestnut Mushrooms
- 200 g Kale
- 3 Cloves Garlic
- 1 Teaspoon Mustard Powder
- 15 g Mint
- 1 Tablespoon Paprika
- 2 Tablespoons Extra Virgin Olive Oil
- Place the quiona in a deep saucepan and pour in the stock. Simmer for around 25 minutes with the lid off, until the quinoa is cooked and has formed a thick sauce.
- Meanwhile roast the mushroom and kale. Slice the mushrooms into 1 cm pieces and roughly tear the kale into thumb sized florets. Place both in a oven pan, finely chop the garlic and sprinkle evenly over the top. Drizzle the olive oil over the oven dish and mix the vegetables well with a generous helping of salt and pepper. Finally, top with the a even dusting of the mustard power and roast in a 200˚c oven for 15 – 20 minutes, until the mushrooms are soft and kale crisp.
- Serve the quinoa in individual bowls with the roast kale and mushroom heaped over each. Loosely chop the mint and sprinkle over each bowl, finish with a light sprinkle of paprika.