Description
A one-pan, meatless dinner that is so easy and flavorful. Gluten-free and makes great leftovers!
Ingredients
- 1 head Garlic
- ¼ cups Plus 1 Teaspoon Butter, Divided (Dairy Free For Vegan)
- ¼ cups Walnuts, Roughly Chopped
- 1 cup Crimini Mushrooms, Roughly Chopped
- ½ cups Onions, Diced
- 1 cup Quinoa, Uncooked
- 2 cups Chicken Broth (or Veggie Broth For Vegan)
- 6 cups Kale, Chopped
- ½ teaspoons Fresh Thyme, Minced
- 4 teaspoons Minced Fresh Parsley
- Salt And Pepper
- Fresh Lemon Juice, For Garnish
Preparation
Preheat oven to 400ºF.
Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 teaspoon butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft, about 50–60 minutes.
Place walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4–7 minutes)/ Remove and set aside.
In a large pan, melt 2 tablespoons butter on medium heat. Add mushrooms and onions and cook until golden brown, about 4–5 minutes, stirring frequently. Once cooked, add quinoa and chicken broth and stir well. Bring mixture a boil and then reduce heat to low, cover and cook until all the water is absorbed, about 25–30 minutes.
Once cooked, add chopped kale. Stir and cover for about 5 minutes until kale begins to wilt.
While kale cooks, press all of the garlic cloves out of the roasted head and place into a medium bowl, along with remaining 2 tablespoons butter. Use a spoon to smash the butter and garlic until garlic is evenly incorporated throughout the butter. Add fresh thyme and parsley and mix well.
Melt the butter mixture in the microwave and pour over the quinoa. Mix well and season to taste with salt and pepper. Garnish with toasted walnuts and a squeeze of fresh lemon juice. Devour.
