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Two bowls of mushroom and kale quinoa with hard boiled eggs.

Mushroom and Kale Quinoa

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 3
  • Category: side dish
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan


This mushroom and kale quinoa is a delicious and healthy recipe that will be your new favorite side dish. It’s easy to make in less than 30 minutes for a nutritious weeknight win.


  • 1 cup quinoa
  • 2 cups mushroom broth
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small white onion, diced
  • 4 cups crimini mushrooms, sliced
  • 5 packed cups curly kale
  • Salt
  • Pepper
  • Juice of 1 lemon
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/4 cup fresh parsley, chopped


  1. Cook quinoa in the mushroom broth according to package instructions.
  2. In a large saute pan, heat olive oil on medium heat. Add garlic and onion and cook for 1-2 minutes until fragrant.
  3. Add the mushrooms to the pan and cook for 2-3 minutes until they start to soften.
  4. Add the kale to the mushrooms with a generous shake of salt and pepper, and stir to combine. Cook for another 2-3 minutes, stirring occasionally until kale starts to wilt a bit.
  5. Pour in the white wine and lemon juice. Continue to cook for a few minutes, until the liquid mostly cooks off. Continue stirring as you cook.
  6. Once the quinoa is done, add it to the saute pan with the vegetables. Add the parsley and mix everything together.
  7. Enjoy as a side dish on its own, or add your favorite protein to make this a more filling meal.


4 cups of mushrooms and 5 cups of kale may sound like a lot, but both shrink down significantly when cooked. If your pan is too small, you can add the kale in two batches.

Keywords: gluten free, vegan, mushroom and kale quinoa