Mushroom Kale Quinoa Risotto
Make risotto healthy and easy with this creamy quinoa risotto. Loaded with protein and veggies this "risotto" is dairy-free, vegan, gluten-free and utterly delicious!
Servings: 5
Ingredients
- 1 cup dry quinoa
- 1-2 cups vegetable broth
- 1-2 Tablespoons nutritional yeast
- 1 cup Imagine Creamy Portobello Mushroom Soup divided
- ½ Tablespoon coconut oil
- ⅓ cup onion chopped
- ½ cup mushrooms chopped
- 2 cloves garlic minced
- 1 cup kale sliced thin
- 1 Tablespoon lemon juice
- 2 Tablespoons parsley plus more for topping
- chives for topping
- sea salt and pepper to taste
Instructions
- Cooking quinoa according to package directions with vegetable broth or water. I used 1 cup vegetable broth and 1 cup water.
- While quinoa is cooking, heat coconut oil in a large skillet over medium-high heat. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Season with salt and pepper. Add in garlic and kale and cook until kale is wilted. Remove from burner until quinoa is finished cooking.
- Once quinoa is done, place the skillet with your kale back on the burner and add the cooked quinoa, ½ cup creamy portobello soup, lemon juice, nutritional yeast and parsley into the skillet. Stir until well-combined. Once liquid has been absorbed add in the remaining ½ cup creamy portobello soup and cook until mixture is thick and creamy. Season with salt and pepper to taste. Serve warm with parsley and chives as a garnish.
Nutrition
Serving: 1/5 of recipe | Calories: 182kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 351mg | Potassium: 597mg | Fiber: 4g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg