Wednesday, May 11, 2011

Kale, Mushroom and White Bean Quinoa

There's nothing like a trip to the farmer's market to get me back in the swing of things. I picked up lots of greens over the weekend, and am working through them with dinners this week. Tonight I tackled the kale. Hot and humid weather has made it entirely too hot for soup, even for me, so this is a take on our favorite kale and white bean soup recipe.

1 cup of quinoa
1 1/2 cups of water

olive oil
1/2 cup red onion, roughly chopped
5-6 cloves garlic, minced
about 4 cups baby bella mushrooms, sliced
1/4 cup white wine (or veg broth)
sea salt
ground pepper
1 big bunch of kale, chopped (5-6 cups)
1 can cannelleni beans, drained
pecorino romano cheese

Cook the quinoa like this. Meanwhile, saute the garlic and onions in olive oil for 2-3 minutes, until onions are soft. Add the mushrooms, a little salt and pepper, and wine or broth. Cook until mushrooms begin to brown and release most of their moisture. Add the kale and cook for a few more minutes until it's wilted, then add the beans until heated through. Add a bit more liquid if it needs to be a little saucier. Serve over quinoa and grate a little cheese over the top.

This was another super quick dish making good use of whole grains and veggies. I don't generally cook with red onions, but use them in salads and cold dishes. I threw it in since I had some left from last night and it really added a nice sweet element to the earthiness of the kale. Good combination.

On a funny note, when Graham saw this plate of prepped kale, he said (in his two year old broken English), "mmmm...that looks good." Really? Raw kale? Guess we're doing something right. He actually ended up liking the quiona and bean part of the meal the best, but at least he doesn't completely shirk away from greens!


*Between the quinoa and beans, there is a ton of protein and fiber in this dish. The onions and kale are rich in vitamin C (among a ton of other things with kale), and mushrooms are high in riboflavin and niacin. This really is a dish that tastes great and is super healthy. Skipping the cheese would easily make this vegan.

1 comment:

  1. Fantastic blog! I don’t think I’ve seen all the angles of this subject the way you’ve pointed them out. You’re a true star, a rock star man. You’ve got so much to say and know so much about the subject that I think you should just teach a class about it...Ha-ha!

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