Garlic Butter Quinoa & Kale | Gluten Free + Vegan

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat oven to 400 degrees.

Prepare roasted garlic by cutting tips off a head of garlic and wrapping it in tin foil.

Toast 1/4 cup of walnuts on a small pan in the oven for 2-4 minutes.

Roast garlic in the oven for 45 minutes to 1 hour until soft.

Chop toasted walnuts and set aside for garnish.

Dice 1/2 cup of onion and set aside.

Chop 1 cup of cremini mushrooms, removing stems and gills, then set aside.

Melt 2 tablespoons of unsalted butter in a skillet over medium heat.

Add diced onion and chopped mushrooms to the skillet, cooking until golden brown and tender, about 3-4 minutes.

Add 2 cups of chicken stock and raw quinoa to the skillet, stir together, and bring to a boil.

Cover, reduce heat, and simmer for 25-30 minutes until quinoa absorbs the broth.

Remove stems from kale, roughly chop to make 6 packed cups, and set aside.

Prepare garlic herb butter by mashing roasted garlic with 2 tablespoons of softened butter, adding 1/2 teaspoon of fresh thyme and 4 teaspoons of minced parsley.

After quinoa has absorbed the broth, stir in the chopped kale and cover for 3-5 minutes to wilt the kale.

Stir in the garlic herb butter, sprinkle with salt and fresh lemon juice, and serve in a bowl topped with toasted walnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens