Date night dinner perfected! Kale and mushroom stroganoff is one of my favorites to make for it. It's so hearty and delicious but a lot healthier than the original recipe.

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Ingredients

Directions

  • Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.

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  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.

  • Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.

  • Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.

  • Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

Nutrition Facts

935.02 calories; 28.42 g protein; 110.19 g carbohydrates; 42.76 g fat; 46.26 mg cholesterol; 996.18 mg sodium.Full Nutrition