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Silky Quinoa With Roast Kale and Mushroom

Print Recipe
The smooth base of quinoa complements the crispy and salty kale crisps perfectly.
Course Main Course
Cuisine European, Mediterranean, Middle Eastern
Diet Vegan, Vegetarian
Keyword easy quinoa recipe, quinoa and mushroom recipes, quinoa salad, quinoa salad recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4
Calories 359

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 359kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 1188mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5493IU | Vitamin C: 65mg | Calcium: 140mg | Iron: 4mg