Creamy Kale and Mushroom Stroganoff with Quinoa

Ingredients 0/14

Step 1

Bring 2 cups of vegetable broth and the quinoa to a boil in a saucepan. Once it’s boiling, lower the heat, cover, and let it simmer gently until the quinoa is tender, about 20 minutes.

Step 2

While the quinoa cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering. Toss in the cremini mushrooms and let them brown, stirring just occasionally, for around 4 minutes. Pour in a tablespoon of white wine and cook it down with the mushrooms for about 3 minutes, then transfer everything to a bowl for now.

Step 3

Turn the heat down to medium and add another tablespoon of olive oil to the skillet. Add the onions and paprika, cooking until the onions soften and take on a bit of color, about 6 minutes. Sprinkle the flour over the onions and stir for a minute or two to cook out the raw taste. Next, add the kale and garlic, seasoning with salt and pepper. Cook just until the kale wilts, which should only take about a minute.

Step 4

Now, pour the mushrooms and any juices back into the skillet. Add the remaining 5 tablespoons of white wine and cook until most of the wine has evaporated, about 3 minutes. Lower the heat to low and stir in the rest of the vegetable broth. Season again with salt and pepper, then let the sauce thicken a bit while scraping up any tasty bits stuck to the pan, which should take 5 to 7 minutes. Stir in the butter until it melts completely.

Step 5

Take the skillet off the heat and gently fold in the sour cream. Taste and adjust the seasoning if needed. Serve the quinoa in bowls and spoon the creamy kale and mushroom sauce over the top. Sprinkle with some fresh parsley to finish it off.