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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
This meal is around 93% less polluting than the average UK meal.
- Eating this recipe will save around 2.74 CO2e per person.
- That's equivalent to the emissions produced driving 22.64km in a modern car.
- 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.