Mushroom Kale Quinoa Risotto recipe


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1 cup quinoa, rinsed
  • 3 cups vegetable broth
  • 2 cups kale, chopped
  • 1/2 cup grated parmesan cheese (optional)
  • Salt and pepper, to taste


  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another 1-2 minutes.

  2. Add sliced mushrooms to the pot and cook until they release their moisture and are golden brown, about 5-7 minutes.

  3. Add rinsed quinoa to the pot and stir well to combine. Cook for another 1-2 minutes, stirring occasionally.

  4. Slowly pour in vegetable broth while stirring continuously to avoid any lumps. Bring to a simmer and let cook for about 15-20 minutes, stirring occasionally.

  5. Add chopped kale to the pot and stir until wilted and tender, about 2-3 minutes.

  6. If using, add grated parmesan cheese to the pot and stir until well combined. Season with salt and pepper to taste.

  7. Serve the Mushroom Kale Quinoa Risotto hot and enjoy!

This dish is packed with flavor and nutrients, making it a delicious and healthy option for any meal.

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