Quinoa Stroganoff with Kale and Mushrooms

Ingredients

• 2 ½ 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 ½ cups diced yellow onions
• ½ 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
• 1 sprig parsley, chopped

Step 1

Bring 2 cups of vegetable broth and the quinoa to a boil in a saucepan. Once boiling, turn the heat down low, cover, and let it simmer for about 20 minutes until the quinoa is tender.

Step 2

While the quinoa cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering. Toss in the cremini mushrooms and let them brown nicely, stirring only occasionally, for about 4 minutes. Pour in a tablespoon of white wine and cook it down with the mushrooms for another 3 minutes, then transfer everything to a bowl.

Step 3

Turn the heat down to medium and add another tablespoon of olive oil to the skillet. Cook the onions with the paprika, stirring now and then, until the onions soften and turn golden, about 6 minutes. Sprinkle in the flour and keep stirring for a minute or two to cook off the raw taste. Next, add the kale and garlic, season with salt and pepper, and cook just until the kale starts to wilt, about a minute.

Step 4

Add the mushrooms back into the skillet along with their juices. Pour in the remaining 5 tablespoons of white wine and let it reduce until it’s nearly gone, about 3 minutes. Lower the heat to low and stir in the rest of the vegetable broth. Season again with salt and pepper. Let the sauce simmer until it thickens a bit, scraping up any browned bits from the bottom, which should take around 5 to 7 minutes. Stir in the butter until it’s melted and smooth.

Step 5

Take the skillet off the heat and mix in the sour cream. Give it a taste and adjust the seasoning if needed. Serve the quinoa divided between two bowls, spoon the kale and mushroom sauce over the top, and sprinkle with fresh parsley for a little extra color and flavor.