Mushroom and Kale Quinoa Salad
A nutritious and satisfying meal that's both delicious and easy to prepare. The combination of earthy mushrooms, nutrient-rich kale, and protein-packed quinoa creates a perfect balance of flavors and textures.
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 8 oz mushrooms sliced (cremini or button work best)
- 1 large bunch kale stems removed and chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup toasted pine nuts
- Salt and freshly ground pepper to taste
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Start by cooking the quinoa. Combine it with vegetable broth in a medium saucepan, bring to a boil, then reduce heat and simmer covered for 15-20 minutes until tender.
- While the quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add minced garlic to the mushrooms and cook for another minute until fragrant.
- Push the mushrooms to one side of the pan and add the chopped kale with a splash of water. Cover and cook for 2-3 minutes until the kale is bright green and slightly wilted.
- In a large bowl, combine the cooked quinoa, mushrooms, and kale.
- Drizzle with remaining olive oil and balsamic vinegar, then toss to combine.
- Season with salt and pepper, then top with toasted pine nuts and feta cheese if using.