One Pan Quinoa with Mushrooms, Kale, and Garlic Herb Butter
This Kale and Quinoa Skillet is made in one pan and is SO easy and full of flavor. It's a perfect dinner for a cold night that your family will love!
This Kale and Quinoa Skillet is made in one pan and is SO easy and full of flavor. It's a perfect dinner for a cold night that your family will love!
- 2 cups chicken broth
- salt/pepper
- 1 head of garlic
- 1 cup quinoa (uncooked)
- 1/4 cup +1 tsp i can't believe it's not butter (divided)
- 1/4 cup walnuts (roughly chopped)
- 1 cup crimini mushrooms (roughly chopped)
- 1/2 cup onions (diced)
- 6 cups kale (chopped)
- 1/2 tsp fresh thyme (minced)
- 1 tbsp + 1 tsp fresh parsley (minced)
- fresh lemon juice (for garnish)
- Carbohydrate 0 g
- Cholesterol 460 mg
- Fat 92.368 g
- Fiber 0 g
- Protein 114.08 g
- Saturated Fat 26.4346666666667 g
- Serving Size 1 1 People (613g)
- Sodium 468.091333333333 mg
- Sugar 0 g
- Trans Fat 7.85066666666666 g
- Calories 1319 calories
Step-by-step
- Preheat oven to 400 degrees.
- Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of each other, and place the garlic in the center. In a small bowl, melt 1 tsp of I can't believe it's not butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft, about 50-60 mins.
- Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 mins). Remove and set aside.
- In a large pan melt 2 Tbsp of I can't believe it's not butter on medium heat. Add in the mushrooms and onions and cook until golden brown, about 4-5 minutes, stirring frequently.
- Once cooked, add in the quinoa and chicken broth and stir well. Bring the mixture to a boil and then reduce the heat to low, cover and cook until all the water is absorbed, about 25-30 minutes.
- Once cooked, add in the chopped kale, stir and cover for about 5 minutes until the kale begins to wilt.
- While the kale cooks, press all of the garlic cloves out of the roasted head and place them into a medium bowl, along with the remaining 2 Tbsp of I can't believe it's not butter. Use a spoon to smash the I can't believe it's not butter and garlic until the garlic is evenly incorporated throughout the butter. Add in the fresh thyme and parsley and mix well.
- Melt the I can't believe it's not butter mixture in the microwave and pour over the top of the quinoa. Mix well and season to taste with salt and pepper.
- Garnish with toasted walnuts and a squeeze of fresh lemon juice.
- DEVOUR
One Pan Quinoa with Mushrooms, Kale, and Garlic Herb Butter: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and most importantly, something my family will actually enjoy. This One Pan Quinoa with Mushrooms, Kale, and Garlic Herb Butter recipe has become a staple in our weekly meal rotation. It ticks all the boxes: it's ready in under an hour, packed with nutrients, and surprisingly flavorful.
The beauty of this dish lies in its simplicity. Everything cooks together in one pan, minimizing cleanup and maximizing efficiency. I love the combination of earthy mushrooms, tender kale, and the rich, savory garlic herb butter. The quinoa provides a healthy dose of protein and fiber, keeping everyone feeling full and satisfied. It’s also incredibly versatile; I often swap out the mushrooms for other vegetables I have on hand, like bell peppers or zucchini. Sometimes, I'll add a sprinkle of feta cheese for an extra burst of salty tang.
On busy weeknights, when the last thing I want to do is spend hours in the kitchen, this recipe is my lifesaver. The aroma alone is enough to make everyone gather around the table, eager for dinner. It’s the perfect balance of comfort food and healthy eating, a combination I always strive for. The kids devour it, which is always a win, and I feel good about providing them with a nutritious and delicious meal.
Tips and Variations:
- Make it vegetarian/vegan: Substitute the chicken broth with vegetable broth. For a vegan version, use a plant-based butter alternative.
- Add protein: Toss in some cooked chicken, chickpeas, or lentils for extra protein.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Change up the greens: Spinach or Swiss chard are great substitutes for kale.
- Meal prep friendly: This dish reheats beautifully, making it perfect for meal prepping. Prepare it on the weekend and enjoy leftovers throughout the week.
This one-pan wonder isn't just a quick and easy dinner; it's a delicious and healthy meal that the whole family will love. Give it a try, and I'm confident it will become a regular in your kitchen, too. The ease of preparation and the satisfying flavors make it a true weeknight winner, a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. From my kitchen to yours, enjoy!
Beyond the Recipe:
This recipe isn't just about the food; it's about the time saved, the stress reduced, and the joy of a family meal shared together. In our busy lives, finding simple pleasures like this is crucial. It's about creating memories around the dinner table, about connecting with loved ones over a shared meal, and about fueling our bodies with wholesome, nutritious food. So, go ahead, try this recipe and experience the ease and deliciousness for yourself. It's more than just a recipe; it's a moment of connection, a taste of home, a simple pleasure in the midst of a busy life.
Serving Suggestions:
- Serve with a side of crusty bread for soaking up the delicious garlic herb butter.
- Pair it with a light salad for a complete and balanced meal.
- Enjoy it as a standalone dish, packed with flavor and nutrition.
