What you need,
2 tbsp. butter
½ cup onion, finely diced
½ tsp. dried oregano, if you have fresh use 1 tsp.
1 cup quinoa
2 cups chicken stock, I used no salt added!
1 tbsp. extra virgin olive oil
5 oz. cremini mushrooms
½ bunch of kale, cut into 2 inch strips
Coarse salt and pepper to taste
Heat 1 tbsp. of the butter in a medium saucepan. Add the chopped onions and the oregano and cook until soft, about 5 minutes. Add the quinoa and stir around to coat for about 1 minute. Add the chicken broth and simmer until the quinoa is cooked through, it should be open and have little spirals, about 15-20 minutes. The liquid should be mostly absorbed.
Meanwhile in a large non-stick skillet add the remaining tablespoon of butter and the extra virgin olive oil, heat over medium high heat. Add in the sliced mushrooms and sauté for 5 or so minutes until browned and softened. Add in the kale and cook for a minute or so until wilted. Season with salt and pepper.
Toss the cooked quinoa into the skillet and stir to combine.
Serve right away.
Jen of My Tiny Oven
