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!
- 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
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.
Serving: 1/5 of recipe | Calories: 174kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Fiber: 3g | Sugar: 1g