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Prep time
20 minutes
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Cook time
30 minutes
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Makes
5 servings
Author Notes
This is a very versatile dish that can be savored either as a meal or as a side dish. I created it when I was craving something healthy and savory but was too lazy to go to the store and only had a few things on hand (luckily it turned out pretty darn good).
P.S. I really like spices so I use a little more than this recipe calls for, so make sure to taste throughout and spice it up to your liking! —Kara
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Ingredients
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1 bunch
Purple Kale (keep the stems!)
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3 cups
Shiitake Mushrooms
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4-5
Cloves of Garlic, chopped
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1
Jalepeño, chopped
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4
Red Skinned Potatoes
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1/2 teaspoon
Garlic Powder
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1/3 teaspoon
Cayenne Pepper
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1/2 teaspoon
Onion Powder
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Salt and Pepper (to taste)
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1/2 box
Quinoa, cooked with bone broth or veggie broth
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1 dash
Red Wine Vinegar
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2-3 tablespoons
Grapeseed or Sesame Oil
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1/4 cup
Chicken Bone Broth (or veggie broth)
Directions
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Heat oil in a medium-large sized saucepan over low-medium heat.
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Chop garlic, jalepeño, kale stems, and red skinned potatoes and add to saucepan. Add in spices and water.
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Cover for 5-8 minutes, allowing the veggies to soften a little. During this time, cook quinoa as it says on the box.
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Add in your chopped kale leaves and mushrooms and cook for another 8-10 minutes.
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Once both are finished cooking, add a small scoop of quinoa to a bowl and top it with the veggie mixture and a dash or two of red wine vinegar.
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Enjoy!
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