This is a very easy and quick dinner or lunch recipe. When I created it, I was so surprised how much flavor you can get out of these vegetables and by adding pesto to quinoa. Great for packed lunches to school/work.
1 punnet of mushrooms
4 kale stalks with leaves
150g of quinoa
1-2 tbsp of tamari sauce
2 cloves of garlic
2 tbsp of pesto (homemade or bought). I used this one from the Happy Pear.
1 spring onion, chopped
1-2 tbsp of olive oil
- Start by cooking the quinoa. Here is a link how to cook it. For this dish, I’d like to add 1 tbsp of tamari sauce while the quinoa is cooking. Once it is done, add the pesto and stir it well. Don’t forget to season it generously with salt.
- While the quinoa is cooking, in a large & hot saucepan add 1 tbsp of olive oil and add the crushed garlic. Cook it for 1-2 min. Afterwards, add the sliced mushrooms and let them cook until slightly brown and crisp (approx. 5 min). Don’t forget to stir them frequently.
- Once the mushrooms are starting to turn brown, add the washed kale leaves and 1 tbsp of tamari. Season everything with salt and black pepper. After the kale is slightly wilted, add the chopped tomatoes and cook for another 2-3min.
- Serve with the quinoa and some chopped spring onions!