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11Ingredients
20Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cooked quinoa
- 1 cup onion (sliced)
- 1 cup mushrooms (sliced)
- 3 garlic cloves (sliced)
- 3 cups baby kale (or any green will do)
- 1 tsp. olive oil
- 3/4 cup coconut milk (whole fat)
- 1/3 cup vegetable stock
- 1 pinch crushed red pepper flake
- 1/2 tsp. salt
- 1/2 tsp. black pepper
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium540mg15% |
| Protein7g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A80% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Shilpa 3 years ago
I’m going to make this all the time! It tasted buttery without any butter! I followed the recipe exactly except that I used coconut oil, half can of coconut milk, and a dash of nutritional yeast. I will double the kale and mushrooms next time. I also ate it with some Herbed Tahini sauce from Trader Joe’s for an extra (optional) kick. Tasted great without the sauce too.