One Pan Quinoa with Mushrooms, Kale, and Garlic Herb Butter
Try this One Pan Quinoa with Mushrooms, Kale, and Garlic Herb Butter recipe.
Try this One Pan Quinoa with Mushrooms, Kale, and Garlic Herb Butter recipe.
- 2 cups chicken broth
- salt/pepper
- 1 head of garlic
- 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
- 1 cup quinoa uncooked
- 6 cups kale chopped
- 1/2 tsp fresh thyme minced
- 1 tbsp + 1 tsp fresh parsley minced
- fresh lemon juice for garnish
- Carbohydrate 12.514275 g
- Cholesterol 460 mg
- Fat 93.15184 g
- Fiber 2.53200000953674 g
- Protein 118.16003 g
- Saturated Fat 26.5422801666667 g
- Serving Size 1 1 Serving (751g)
- Sodium 512.985833333333 mg
- Sugar 9.98227499046326 g
- Trans Fat 8.10431166666667 g
- Calories 1381 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 eachother, 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 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 top the quinoa. Mix well and season to taste with salt and pepper
- Garnish with toasted walnuts and a squeeze of fresh lemon juice.
- DEVOUR
Quinoa behaves more like a seed than a traditional grain, requiring precise liquid ratios and simmering times to achieve a fluffy texture rather than a heavy porridge. Adapting this dish involves managing the moisture content, particularly when substituting plant-based spreads or traditional dairy fats.
- Pair this earthy grain dish with roasted white fish or grilled chicken breast to balance the rich, nutty profile of the toasted walnuts.
- Serve a bright, acidic side salad dressed in a sharp vinaigrette to cut through the dense savoriness of the roasted garlic butter.
- Roast the entire head of garlic at 400 degrees Fahrenheit for fifty to sixty minutes until the cloves yield completely to pressure.
- Toast the chopped walnuts in a dry pan for four to seven minutes, watching closely to prevent scorching the natural oils.
- Utilize a heavy-bottomed skillet for the quinoa phase to ensure even heat distribution across the cooking surface without burning the bottom grains.
Standard heavy-gauge Dutch ovens or deep sauté pans work well for this method, though any lidded vessel holding at least four quarts prevents boil-overs during the simmer. Fresh lemon juice added at the finish provides necessary acid to lift the heavy garlic aromatics.
