Mushroom and Kale Stroganoff Served Over Quinoa

Ingredients

• 2 ½ cups vegetable broth, divided
• 1 cup quinoa
• 2 tablespoons olive oil, divided
• 8 ounces cremini mushrooms, trimmed and sliced
• 6 tablespoons dry white wine (such as Chardonnay), divided
• 1 ½ cups diced yellow onions
• ½ teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 bunch kale, stemmed, leaves torn into bite-size pieces
• 3 cloves garlic, minced
• kosher salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 2 teaspoons olive oil
• 1 sprig parsley, chopped

Step 1

Combin the vegetable broth and quinoa in a saucepan. Bring it to a boil, then lower the heat, cover, and let it simmer gently until the quinoa is tender and fluffy, which should take about 20 minutes.

Step 2

While the quinoa cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat until it starts to shimmer. Toss in the cremini mushrooms and let them brown nicely, stirring just occasionally, for around 4 minutes. Pour in a tablespoon of white wine and cook it down with the mushrooms for about 3 minutes, then transfer everything to a bowl.

Step 3

Turn the heat down to medium and add another tablespoon of olive oil to the skillet. Add the chopped onions and paprika, cooking until the onions soften and develop a bit of color, about 6 minutes. Sprinkle in the flour and keep stirring for a minute or two to cook out that raw flour taste. Then add the kale and garlic, season with salt and pepper, and cook just until the kale starts to wilt, which should only take a minute.

Step 4

Put the mushrooms and their juices back into the skillet. Pour in the remaining 5 tablespoons of white wine and cook until most of the liquid has evaporated, about 3 minutes. Lower the heat to low, pour in the rest of the vegetable broth, and season again with salt and pepper. Let the sauce simmer gently, stirring occasionally and scraping up any browned bits from the bottom, until it thickens slightly, about 5 to 7 minutes. Stir in the butter until it’s melted and the sauce feels silky.

Step 5

Take the skillet off the heat and mix in the sour cream, giving it a final taste for seasoning. Serve the sauce spooned over the fluffy quinoa and sprinkle with some fresh parsley for a nice touch.