Coconut milk, mushrooms, kale, and quinoa sauteed together to create a one-pot wonder of creamy goodness. This is a favorite quick and healthy, gluten-free, vegan weeknight dinner that the whole family will love.
(This post has been updated from a previously published post)
My brain is currently working on overdrive preparing for my board exam in 8 days. Feeling overwhelmed + short on time has me craving some serious comfort food. Comfort food that is still healthy and quick to prepare. I want all the carbs (yup, carbs are brain food!) and all the vegetables, but I don't have time to clean up a million dishes, one-pot wonders are my best friend and this creamy quinoa with kale and mushrooms is one of my old faithful recipes that I come back to over and over again.
I've probably made this recipe over 100 times, tweaking it ever so slightly from time to time, but mostly just keeping it pretty simple. 6 main ingredients, 15-20 minutes (even faster if my quinoa is already cooked) and I have a creamy bowl of goodness waiting for me.
Mushrooms, greens, a grain, and coconut milk is quite simply, dreamy.
Let's talk about quinoa for a minute. I am a quinoa lover, a quinoa connoisseur, a quinoa convert. If quinoa is an unfamiliar ingredient to you give this dish a try and you will see why I am so enamored.
Nutritional Benefit of Quinoa
- Quinoa (pronounced keen-wa) is a traditional food of the Inca empire and was thought to be “sacred” and the mother of all grains.
- Quinoa is technically a seed, not a grain and is considered a “pseudo-cereal”
- Quinoa comes in 3 varieties; white, red, and black
- Quinoa is a high protein grain containing 8 grams of protein per cup
- Quiona is gluten-free and fiber-rich, containing 5 grams of fiber per cup (cooked, raw it contains 10-17 g/ cup, but I don't recommend eating it raw)
- 2013 was deemed “The International Year of Quinoa” by the United Nations, based on its high nutrient value and potential to contribute to food security worldwide
- Quinoa is loaded with nutritional value boasting high percentages of major vitamins and minerals and even containing thousands of trace minerals including quercetin and kaempferol. Quercetin and Kaempferol have anti-inflammatory, antiviral, anti-cancer, and anti-depressant effects.
Quinoa was the superfood baby of the nutrition world for many years but has recently fallen a bit out of favor as grains have lost their appeal due to popular grain-free diets like the paleo diet and the ketogenic diet.
More Quinoa Recipes You Will Love!
Quinoa Vegetable Stew with Turmeric and Lemon
Meal Prep Chili Mango Tofu Salad
Roasted Brussels Sprout Bliss Bowl
Double Chocolate Cherry Quinoa Cookies
I am still a fan of quinoa and whole grains in general, so I'll just sit over here with my bowl of creamy quinoa and wait for the anti-grain trend to die down. Want to join me? Because I promise you this bowl of creamy goodness will give you all the feels 🙂
One Pot Creamy Quinoa with Kale and Mushrooms
Ingredients
- 2 cup cooked quinoa
- 1 cup onion, sliced
- 1 cup mushrooms, sliced
- 3 garlic cloves, sliced
- 3 cups baby kale (or any green will do)
- 1 teaspoon olive oil
- 3/4 cup whole fat coconut milk
- 1/3 cup vegetable stock
- 1 pinch crushed red pepper flake
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large skillet saute 1 cup sliced onions in 1 tsp olive oil for 5 minutes on medium heat. Add 3 cloves of sliced garlic continue cooking for 2-3 minutes.
- Add 1 cup sliced mushrooms, cook until brown (about 4 more minutes) season w/ 1/4 tsp each of salt and pepper.
- Add 3 cups of kale, stir well to combine.
- Add coconut milk vegetable stock, remaining salt and pepper, and a pinch of crushed red pepper. Bring to a simmer and continue cooking for 4 minutes.
- Add cooked quinoa, stir well to combine.
- The dish is ready when your quinoa has absorbed most of the liquid and the is super creamy. If your quinoa absorbed too much liquid and appears too dry just add a bit more coconut milk and stock until you've reached the desired consistency.
Notes
QUINOA
-
Rinse the grain well, add 1 cup of dry quinoa to 1 3/4 cup water (or veg stock) bring to a boil, reduce heat to a simmer cover for 15 minutes. Turn off heat allow to sit for 3 minutes, fluff with a fork.
Nutrition
More Quinoa Recipes You Will Love!
Meal Prep Kale and Quinoa Greek Salad
Chocolate Cherry Quinoa Cookies (Vegan- Gluten Free)
Vegan Chili Lime Mango Quinoa Bowls
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Very good- I added shrimp & used low-fat coconut milk, added a bit of cornstarch to thicken it up. Topped it with shredded Parmesan! really tasty. We often have quinoa but it’s always pretty dry. This recipe makes it a lot more moist. 😊
I tried it, but added a bit of Worcestershire and Dijon mustard to give it a bit more flavor.
I’m eating it now, and its pretty good! I would just add a little less pepper, but that’s just a personal preference!
Love the addition of dijon and worcestershire. I adore black pepper so use quite a lot in my cooking, but that is personal preference for sure.
Thanks for letting me know you tried the recipe!
Hello! Do you know how I could change this to cook in an instant pot? (can only have quinoa if in IP) Thank you!
I don’t know as I haven’t tried it. I’ll update the recipe if I test it in the IP, I think it would work quite well.
Hi – Just discovered this site; everything looks so good! I was wondering if this tastes very coconut-y. I’d thought to use almond milk instead, but am not sure if it will work quite the same. Also wondering about how well leftovers will reheat…
Hi Kathy!
So glad you found my little corner of the internet 🙂 The coconut milk does add a hint of coconut flavor, but it’s not overpowering. It reads more like creamy deliciousness. Almond milk will not work unless you add a thickening agent like arrowroot powder or a little cornstarch. Leftovers reheat perfectly!
Thanks so much…..I will let you know how it turns out!
this looks so good….i have never had quinoa before, but i am going to give this a try….i know karen will be proud! the recipe says to use any of the above greens, but i was wondering what ones you used in this picture….that is what i want to try first. thanks so much.
ellen
Hi Ellen,
I made this version with Kale. I tore the kale from the stems and boiled it (blanched it) for about 2 minutes, drained the water then just threw the kale in with the other ingredients.
Let me know how it turns out!!!
Abra