Ingredients

The following ingredients have 5 Servings
  • 1 cup dry quinoa
  • 1-2 cups vegetable broth
  • 1-2 Tablespoons nutritional yeast
  • 1 cup Imagine Creamy Portobello Mushroom Soup (divided)
  • ½ Tablespoon coconut oil
  • ⅓ cup onion (chopped)
  • ½ cup mushrooms (chopped)
  • 2 cloves garlic (minced)
  • 1 cup kale (sliced thin)
  • 1 Tablespoon lemon juice
  • 2 Tablespoons parsley (plus more for topping)
  • chives (for topping)
  • sea salt and pepper (to taste)

Instruction

  • Cooking quinoa according to package directions with vegetable broth or water. I used 1 cup vegetable broth and 1 cup water.
  • While quinoa is cooking, heat coconut oil in a large skillet over medium-high heat. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Season with salt and pepper. Add in garlic and kale and cook until kale is wilted. Remove from burner until quinoa is finished cooking.
  • Once quinoa is done, place the skillet with your kale back on the burner and add the cooked quinoa, ½ cup creamy portobello soup, lemon juice, nutritional yeast and parsley into the skillet. Stir until well-combined. Once liquid has been absorbed add in the remaining ½ cup creamy portobello soup and cook until mixture is thick and creamy. Season with salt and pepper to taste. Serve warm with parsley and chives as a garnish.