Kale and Garlic-Mushroom Quinoa

red quinoa, sautéed kale + mushrooms, garlic, crushed red pepper, Parmesan cheese


Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 486 | Category: Gluten-Free, Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Milk (Parmesan) | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C |


  • - Colander
  • - Fine Mesh Strainer
  • - Large Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chopped Kale
  • - Crushed Red Pepper
  • - Dried Thyme
  • - Minced Garlic
  • - Red Quinoa
  • - shredded Parmesan
  • - Sliced Crimini Mushrooms

Wine Pairings by @grapefriend

Look for a grassier type of Sauvignon Blanc to match the flavorful kale.

Beer Pairings

The earthiness of the mushrooms and quinoa in this dish begs for the low hop, high malt and nutty flavor of a Dunkel.

TK Table Talk:

Who in your family gives the best gifts? Why?

What To Do:

Kale and Garlic-Mushroom Quinoa - Step 1

1. Start Quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan, over medium-high heat, add 2 teaspoons oil and drained quinoa. Cook, stirring, for 1 minute.

Kale and Garlic-Mushroom Quinoa - Step 2

2. Finish Quinoa: Add 2 cups water and ½ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, 5 minutes. Fluff quinoa gently with a fork.

Kale and Garlic-Mushroom Quinoa - Step 3

3. While Quinoa Cooks, Sauté Mushrooms and Kale: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms. Sauté 5 minutes or until beginning to brown. Add garlic, ONLY ¼ teaspoon crushed red pepper and kale. Sauté 3 more minutes or until vegetables are tender. Stir in ONLY ½ teaspoon thyme.

Kale and Garlic-Mushroom Quinoa - Step 4

4. Finish Quinoa: Add quinoa to mushroom mixture and toss to coat. Season with salt and pepper to taste.

To Serve: Divide quinoa evenly between 2 serving bowls or plates. Sprinkle with Parmesan cheese.

Pro Tip:

Use the rest of the thyme to season steamed rice or mashed potatoes.

Spice it Up!: Not following a vegetarian diet? Add some crumbled, cooked bacon.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.