Quinoa , Mushroom, and Kale Bowl Recipe

I owe the credit for this dinner mostly to Angela over at Oh She Glows.

This is her meal that inspired mine:
 

Image Source: Oh She Glows

 Isn't her photography 10 times better than mine? :)

Anyway, I saw this on in my blog feed a couple of days ago and I had to try it. Mushroom gravy? You had me at hello!

So, I went to the store, got the ingredients I needed and headed home, happy as a clam.

Then I went to cook it.
And I was out of soy sauce.
Really? Out of soy sauce? Who in their right mind is out of soy sauce? If you looked in 90% of the refrigerators across America, you'd fine a bottle of soy sauce. But not in mine. :(

BUT - it was a happy accident. Because I decided to use Worcestershire sauce instead. I mean, what goes better with mushrooms than Worcestershire sauce?  Not much. And it was Divine!

So, I substituted:
*Quinoa instead of millet because it cooks more quickly - and I love quinoa!
*Worcestershire instead of soy sauce because crazy me was out of soy sauce
*and I left out the rosemary - because that was one more thing that I thought I had - and didn't.

Note to self - restock kitchen essentials!

So, here's my adaptation of the recipe. Head on over to Oh She Glows to find the original.

Printable version here

Quinoa with Mushroom/Kale Gravy

recipe by Angela Liddon, adapted by Shana Galbraith

• 1 1/2 c uncooked quinoa
• 2 Tbsp extra virgin olive oil
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 2 cups sliced crimini mushrooms
• 2 Tbsp nutritional yeast
• 3 Tbsp Worcestershire sauce
• 1/2 tbsp cornstarch
• 1 & 1/4 cup water
• 1 cup fresh diced kale, stems removed
• Freshly ground black pepper & kosher salt, to taste

1. Soak quinoa in a bowl of water for 5 minutes to remove the saponin.

2. Meanwhile, bring 3 cups of water to a boil in a saucepan.When water is boiling, drain the soak water off the quinoa and add the quinoa to the boiling water. Cover and reduce heat to low. Simmer for 20 minutes.

3. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

4. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the  nutritional yeast and Worcestershire sauce. Cook for a few minutes. Chop the kale.

5. In a small bowl, whisk together  1 1/4 cups water and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened.

Serve gravy over the quinoa and Bon Appetit!