Best 4 Kale And Mushroom Stroganoff With Quinoa Recipes
Kale and mushroom stroganoff with quinoa is a hearty, flavorful, and healthy dish that is perfect for a quick and easy weeknight meal. The creamy sauce is made with Greek yogurt, sour cream, and Dijon mustard and is packed with flavor from the sautéed mushrooms, kale, and quinoa. This dish is also a great source of protein, fiber, and vitamins. Serve it over pasta, rice, or mashed potatoes for a complete meal.
Check out the recipes below so you can choose the best recipe for yourself!
KALE AND MUSHROOM STROGANOFF WITH QUINOA
Date night dinner perfected! Kale and mushroom stroganoff is one of my favorites to make for it. It's so hearty and delicious but a lot healthier than the original recipe.
Provided by Amanda Reilly
Categories Everyday Cooking Vegetarian
Time 1h8m
Yield 2
Number Of Ingredients 15
Steps:
- Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.
- Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
- Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.
- Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.
Nutrition Facts : Calories 935 calories, Carbohydrate 110.2 g, Cholesterol 46.3 mg, Fat 42.8 g, Fiber 15.9 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 996.2 mg, Sugar 11.7 g
GARLIC KALE QUINOA
Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.
Provided by Melanie
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
- Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 22 g, Fat 9.3 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg
KALE AND MUSHROOM SIDE
I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.
Provided by alluvcooking
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
- Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g
KALE AND MUSHROOM STROGANOFF WITH QUINOA
Date night dinner perfected! Kale and mushroom stroganoff is one of my favorites to make for it. It's so hearty and delicious but a lot healthier than the original recipe.
Provided by Amanda Reilly
Categories Vegetarian Recipes
Time 1h8m
Yield 2
Number Of Ingredients 15
Steps:
- Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.
- Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
- Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.
- Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.
Nutrition Facts : Calories 935 calories, Carbohydrate 110.2 g, Cholesterol 46.3 mg, Fat 42.8 g, Fiber 15.9 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 996.2 mg, Sugar 11.7 g
Tips:
- To save time, use pre-chopped kale and mushrooms. - If you don't have white wine, you can substitute vegetable broth. - Feel free to add other vegetables to this dish, such as bell peppers, carrots, or zucchini. - Serve over quinoa, rice, or noodles. - For a richer flavor, use a combination of mushrooms, such as cremini, shiitake, and oyster mushrooms. - Top with fresh parsley or chives for a pop of color and flavor.Conclusion:
This kale and mushroom stroganoff with quinoa is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with vegetables and protein, and it is also easy to make. The creamy sauce is made with Greek yogurt and almond milk, making it a lighter version of traditional stroganoff. The quinoa adds a boost of fiber and protein, making this dish a complete meal. Serve with a side of roasted vegetables or a salad for a complete and satisfying meal.
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