Talk about a healthy meal. Quinoa, kale, and portobello mushrooms – all distinct flavors and textures. And they make an excellent combination for a warm quinoa kale salad. Make this as a side dish for dinner one night, and the next day you have an entire meal: brown some apple chicken sausage in a pan then add the salad to reheat. Voila!
Warm Quinoa Kale Salad with Mini Portobello Mushrooms
- 2 cups chicken or vegetable stock
- 1 cup quinoa
- 1 large bunch kale, ribs removed, leaves torn into bite-sized pieces
- 1 lb mini portobello mushrooms, washed and thinly sliced
- 1 medium red onion, chopped
- 2-3 garlic cloves, minced
- 2-4 tablespoons olive oil
- salt and pepper to taste
- In a medium pot, bring the chicken stock to a boil. Salt the broth and add the quinoa. Cover with a tight-fitting lid and cook over low heat for 15 minutes. Remove from heat, fluff with a fork, and allow to sit with the lid still on the pot. Set aside.
- In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the red onion and cook until soft, about 5-6 minutes. Add the sliced mushrooms and garlic and cook until soft and beginning to brown, about 5 minutes longer. Season with salt and pepper while it cooks. Remove the onion and mushrooms from the pan and set aside to keep warm.
- In the same skillet, heat the remaining two tablespoons of olive oil. Add the kale and sauté until just wilted. If you need to, cook the kale in two or three batches, removing the kale as it wilts so you don’t over cook it.
- Once the all the kale is wilted, add the onion and mushrooms and quinoa to the skillet. Toss with extra olive oil and season with salt and pepper.
- Leftovers: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add your sausage of choice (I highly suggest apple chicken sausage) and brown until cooked thoroughly. Add the leftover quinoa kale salad to the pan and heat through. Enjoy!