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.
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
Coconut milk, mushrooms, kale, and quinoa sauteed together to create a one-pot wonder of creamy goodness. This is a favorite quick and healthy weeknight dinner that the whole family will love.
- 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
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.
I typically make this recipe when I have leftover quinoa, if you need to make quinoa fresh:
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.
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