Curried Red Quinoa with Greens and Mushrooms

  in Main Dishes, Recipes, Vegan, Vegetarian

Serves 4

3 tablespoons extra virgin olive oil
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 large onion, chopped
2 cups chopped mushrooms
1 cup red quinoa
1 cup vegetable or chicken stock
1 cup coconut milk
4 cups lacinato kale (or regular kale), finely shredded
Seasalt and pepper to taste

Heat a large, heavy sauté pan over medium heat.  Add the olive oil, turmeric, cumin, and onion.  Sauté until onion is translucent about 3 minutes. Add mushrooms and cook about 5 minutes.  Add quinoa and stir to coat with oil.  Add stock and coconut milk and bring to a boil.  Stir in kale, salt and pepper. Cover, reduce heat to medium low and simmer for about 15 minutes, stirring twice during the process, until kale is tender. Taste and adjust seasonings.