A nutritious and flavorful twist on traditional risotto, this Mushroom Kale Quinoa Risotto is packed with protein and vitamins. The combination of earthy mushrooms, hearty kale, and nutty quinoa creates a satisfying and wholesome dish.
Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 2 cups kale, chopped. 1/2 cup white wine. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.
Instructions: Run cold water over the quinoa to clean it. Set the vegetable broth on low heat in a saucepan. Warm up the olive oil in a big pan over medium-low heat. Cook the garlic and onion in oil until they become soft. Cook until browned after you add the mushrooms. Add the quinoa and cook for two minutes while stirring it in. Add the white wine and cook until most of it is gone. Add vegetable broth one ladle at a time while stirring often. Keep going until the quinoa is done and creamy. Cook until the kale wilts after adding the chopped kale. Take it off the heat and add the Parmesan cheese. Add pepper and salt. Serve hot, and if you want, top with more Parmesan.
Prep Time: 15 minutes
Cook Time: 25 minutes
natalie sandifer
