Quinoa, Kale & Mushroom Skillet Supper {vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 3 main dish serving 1x


A quick and healthy skillet supper made in under 30 minutes, featuring quinoa, mushrooms and kale. It’s naturally vegan and gluten-free.



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper (orange, yellow, or red), chopped
  • 16 ounces white or cremini mushrooms, trimmed, quartered
  • 1 cup quinoa, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 4 packed cups torn kale (bite-size pieces), tough stems removed
  • fine sea salt and freshly cracked black pepper, to taste


  1. In a large skillet, heat the oil over medium-high heat. Add the onion and bell pepper; cook and stir for 5 minutes. Add the mushrooms; cook and stir for 3 minutes longer.
  2. Add the quiona and broth to the skilet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer, 14 to 15 minutes, or until most (but not all) of the liquid is absorbed. Remove from heat.
  3. Stir in the kale. Cover and let stand until liquid is absorbed. Season to taste with salt and pepper. Serve!

  • Category: Entree
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