Quinoa pilafs are a staple in my recipe archive, and this Mushroom and Kale variation shines with its earthy depth and nourishing greens. Whether served as a vegetarian centerpiece or a dynamic side, its layers of flavor and texture make every forkful engaging.

Why You’ll Love It

• Protein-packed: Quinoa is a complete protein, perfect for plant-based diets.

• Umami richness: Cremini and shiitake mushrooms deliver a savory punch.

• Vibrant greens: Kale adds color, nutrients, and a pleasant chew.

Ingredients (serves 4)

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 8 oz mixed mushrooms, sliced

• 3 cups chopped kale, stems removed

• ½ cup dry white wine (optional)

• Salt and pepper, to taste

• Parmesan shavings (optional garnish)

Method

1. Toast quinoa:
   In a saucepan, heat 1 tbsp oil over medium. Add quinoa and toast 2 minutes, stirring, then pour in broth. Cover, reduce heat, and simmer 15 minutes until liquid’s absorbed.

2. Sauté vegetables:
   Meanwhile, heat remaining oil in a skillet. Add onion and garlic; cook Until translucent. Add mushrooms, season, and cook until they release juices and brown (5–7 minutes).

3. Deglaze (optional):
   Pour in wine, scraping up fond; cook until reduced by half.

4. Combine greens:
   Stir kale into the mushroom mixture, cover, and let wilt 2–3 minutes.

5. Finish pilaf:
   Fluff quinoa with a fork and fold into the vegetable mix. Adjust seasoning.

6. Serve:
   Plate warm, topped with Parmesan if desired, and a drizzle of high-quality olive oil.

This pilaf makes an impressive vegetarian entrée or a hearty accompaniment to grilled meats or fish—versatile, nourishing, and brimming with texture.