cremini & kale quinoa skillet

cremini & kale quinoa skillet

Contents of your meal kit:

cremini mushrooms
garlic cashew “cream”
gruyere cheese

Cookware needed: small saucepan with lid, oven-safe nonstick skillet (see note)

Finishing steps:

  1. Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Continue with the next steps while quinoa is cooking.
  2. Wipe mushrooms clean with a damp paper towel and slice into ¼-inch thick slices. Pull thyme leaves off the stem. Dice zucchini. Set everything aside. Preheat your oven’s broiler.
  3. Heat a small amount of oil in a nonstick skillet over med-high heat. Add onion, zucchini, mushroom, thyme, salt & pepper and cook until vegetables are softened and golden at edges, about 3-5 minutes. Add the kale and cook a minute or so until it just begins to wilt.
  4. Add the tomatoes and allow to cook another few minutes until heated through. Add cashew “cream” to the skillet and stir to warm thoroughly and combine it with the vegetables. Stir in cooked quinoa and season with salt & pepper to taste. Spread evenly across the skillet and top with cheese. Broil until cheese is bubbly and melted.

Notes: Use a medium skillet for 2 portions, large skillet for 4-6. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.