Quick Quinoa with Kale and Mushrooms

Quick Quinoa with Kale and Mushrooms

Quinoa and a hot, preheated cast iron skillet make this dish pretty quick and easy! In the winter months, we cook on our wood stove, it boils water rather quickly and there’s nothing like veggies from an evenly heated cast iron pan. This quick dish is perfect for a rushed lunch or a day where dinner hasn’t been planned. This dish is also great, because quinoa is a nutritional powerhouse, being very rich in protein. It has been said that quinoa is the best source of protein in the vegetable kingdom. Quinoa is also very rich in essential amino acids. Kale and mushrooms are a match that cannot go wrong, making this a tasty and filling quick meal!

Serving size: 1-3 servings, depending on how much quinoa is used


  • 1-2 cups of quinoa (plus water for cooking)

  • 1 large yellow onion, chopped

  • 3-4 cloves of garlic, minced

  • 4-10 mushrooms of any kind, sliced

  • 4-5 leaves of kale, chopped

  • 1-2 purple-top turnips, sliced and almost diced

  • salt and pepper to taste

  • Bragg’s liquid aminos or soy sauce (organic/non-GMO)


  1. Put quinoa and water into pot on medium-high heat, chop veggies but cover quinoa when boiling

  2. Put mushrooms slices on cast iron (or stainless steel) skillet with some olive oil, and let them saute for 3-5 minutes, then saute the other sides for 3-5 minutes.

  3. Add onions, saute for another 2-3 minutes, or until translucent

  4. Add garlic, saute for another 2 minutes

  5. Add kale, saute lightly for 1-3 minutes

  6. Add amino acids (sub organic/non-GMO soy sauce) to quinoa and stir

  7. Season with salt and pepper to taste

  8. Mix quinoa and veggies together and serve

Michael and SchikoyComment