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.