Easy Vegetarian Quinoa with Kale and Mushroom Pilaf Recipe

It seems kale is everywhere these days.  Almost every magazine lists about the abundant benefits of kale and why we should make it a basic ingredients in our everyday diet.  I don't need much convincing as I love all greens. However, I like to make greens more interesting. I love getting creative and coming up with ways to utilize several ingredients in a singular dish to make it deliver more flavors and health benefits.



Easy Vegetarian Quinoa with Kale and Mushroom Pilaf Recipe
Cuisine: Middle Eastern
Author: Sanaa
Prep time:
Cook time:
Total time:
Serves: 4-6
Vegetarian Main dish
  • 2 cups quinoa
  • 1/4 cup olive oil
  • 1 medium onion, julienne
  • 1 pound sliced white mushrooms
  • 2 cloves garlic, mashed
  • 1 pound kale, coarsely chopped
  • 1/2 cup cilantro
  • zest of one lemon
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1 large yam
  • 2 tablespoons toasted pine nuts
  1. Peel the yam and cut into 1/2-inch cubes. Toss the yams in 1 tablespoon of olive oil and little salt. Line cookie sheet with foil. Place the yams on the foil. Bake in 395 F. oven for 35 minutes. Take out of the oven and set aside.
  2. In heavy saucepan, bring 3 cups of slightly salted water to boil. Drop the quinoa, stir and cook over medium heat until the quinoa is cooked but not mushy and water is absorbed, about 10 minutes. Remove from heat and set aside.
  3. Heat the oil in heavy shallow cooking pot. Cook the onions until golden. Add the mushroom, the garlic, stir and cook for couple minutes.
  4. Add the chopped kale, cover and cook for 10 minutes, stiffing often.
  5. Add cilantro, lemon zest, lemon juice, salt and pepper. Stir and cook for extra minutes.
  6. Spoon the cooked quinoa into serving platter.
  7. Spoon the kale mushroom evenly over the quinoa. Add the baked yam cubes on top, sprinkle with the toasted pine nuts and serve.