Quinoa Kale & Mushroom Skillet (High Protein, Vegan)
Need dinner in a hurry? Make it a delicious and healthy one with my easy quinoa kale & mushroom skillet. It is vegan, gluten- free, high in protein, and both fast and easy to make.
Servings: 3 main dish serving
Ingredients
- 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
Instructions
- 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.
- 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.
- Stir in the kale. Cover and let stand until liquid is absorbed.
- Season to taste with salt and pepper. Serve!
Nutrition
Calories: 328kcal | Carbohydrates: 50g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 28mg | Potassium: 1035mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4048IU | Vitamin C: 83mg | Calcium: 114mg | Iron: 4mg