- 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
- 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.
04/14/2018
recipepes.com
Savory Vegetarian Quinoa, recipe
PT15M
PT1H
5
455 calories
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