Description
I’ve been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 carrots, chopped
- 1 onion, chopped
- 4 large mushrooms, chopped
- 4 cloves garlic, minced
- 4 cups savory vegetable broth
- 2 cups quinoa
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 2 cups baby kale
Instructions
- Heat oil in a large pot over medium heat. Add carrots
- onion
- and mushrooms; cook and stir until softened
- 5 to 7 minutes. Add garlic; cook and stir until fragrant
- about 1 minute.
- Pour broth into the pot; bring to a boil. Add quinoa
- soy sauce
- and ginger. Reduce heat and simmer until quinoa is mostly tender
- about 17 minutes. Add baby kale; cook until wilted
- about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 31 mins
Total Time: 56 mins
Servings: 8