Kale And Mushroom Stroganoff With Quinoa Recipes

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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



Kale and Mushroom Stroganoff with Quinoa image

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

2 ½ cups vegetable broth, divided
1 cup quinoa
2 tablespoons olive oil, divided
8 ounces cremini mushrooms, trimmed and sliced
6 tablespoons dry white wine (such as Chardonnay), divided
1 ½ cups diced yellow onions
½ teaspoon paprika
2 tablespoons all-purpose flour
1 bunch kale, stemmed, leaves torn into bite-size pieces
3 cloves garlic, minced
kosher salt and freshly ground pepper to taste
2 tablespoons unsalted butter
2 teaspoons olive oil
⅓ cup light sour cream
1 sprig parsley, chopped

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