This dish definitely tastes healthy, but in a really good, fulfilling, way. If you have pre-cooked quinoa it comes together extremely fast too. It goes great with grilled chicken and is just so bright and fresh. I love this meal and will use it for a meal prep the rest of the week. It makes great leftover lunches. Also makes a great #meatlessmonday !
Ingredients:
•1 cup cooked plain quinoa (You can add more if needed. If you're using uncooked quinoa, just follow the directions for plain stove-top quinoa on the package.)•1 cup cherry tomatoes sliced in half
•1 cup roughly chopped kale
•1 pint of baby Bella mushrooms sliced
• 1/2 sweet onion sliced thinly
• 2 cloves chopped garlic
• About 3 T olive oil
•1 T butter or ghee
• 1 T chopped fresh rosemary
• Salt and pepper to taste
*Optional- Parmesan cheese for sprinkling over finished meal.
Directions:
This recipe moves quickly, so it’s not a recipe to walk away from, however it only takes 15 minutes to make with pre-cooked quinoa.-Place pan on medium heat for 1-2 minutes then add olive oil.
-Add in onions and cook till tender.
-Add in mushrooms and garlic with a T of butter.
-Cook mushrooms for a couple of minutes till they’re soft.
-Next Add in the Kale and Tomatoes. Stir everything together but only cook for about a minute to flavor.
-Add all the quinoa into the pan and stir dish together.
-Once the quinoa is heated evenly and the pan is slightly sizzling, turn off heat and season with salt, pepper, and fresh rosemary.
*Sometimes as an addition I’ll toss with Parmesan, or sliced almonds, but it’s just optional. Enjoy!
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