Name: Earthy Indulgence: Kale Mushroom Quinoa Stroganoff
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 8 min
Yield: 2
Cuisine: US
Ingredients: 2.5 cups vegetable broth, divided; 1 cup quinoa; 2 tablespoons olive oil, divided; 8 ounces cremini mushrooms, trimmed and sliced; 6 tablespoons dry white wine (such as Chardonnay), divided; 1.5 cups diced yellow onions; 0.5 teaspoon paprika; 2 tablespoons all-purpose flour; 1 bunch kale, stemmed, leaves torn into bite-size pieces; 3 cloves garlic, minced; kosher salt and freshly ground pepper to taste; 2 tablespoons unsalted butter; 2 teaspoons olive oil; 0.33333334326744 cup light sour cream; 1 sprig parsley, chopped

Elevate your weeknight dinner with this incredibly flavorful and nourishing Kale and Mushroom Stroganoff with Quinoa. A lighter, brighter take on a classic comfort food, packed with earthy mushrooms, vibrant kale, and a creamy, tangy sauce, all served atop fluffy quinoa.

Follow The Directions

01

Step

Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.

02

Step

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.

03

Step

Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.

04

Step

Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.

05

Step

Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

For a richer flavor, use a combination of cremini and shiitake mushrooms.
If you don't have white wine on hand, you can substitute with chicken broth or additional vegetable broth, but the wine adds a wonderful depth of flavor.
A squeeze of fresh lemon juice at the end can brighten the dish even further.
For a vegan version, substitute the butter with olive oil and the sour cream with a plant-based sour cream alternative.