01
Step 1
Start by combining the vegetable broth and quinoa in a saucepan. Bring it to a boil, then lower the heat, cover, and let it simmer gently until the quinoa is tender and fluffy, which should take about 20 minutes.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
While the quinoa cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat until it starts to shimmer. Toss in the cremini mushrooms and let them brown nicely, stirring just occasionally, for around 4 minutes. Pour in a tablespoon of white wine and cook it down with the mushrooms for about 3 minutes, then transfer everything to a bowl.
03
Step 3
Turn the heat down to medium and add another tablespoon of olive oil to the skillet. Add the chopped onions and paprika, cooking until the onions soften and develop a bit of color, about 6 minutes. Sprinkle in the flour and keep stirring for a minute or two to cook out that raw flour taste. Then add the kale and garlic, season with salt and pepper, and cook just until the kale starts to wilt, which should only take a minute.
04
Step 4
Put the mushrooms and their juices back into the skillet. Pour in the remaining 5 tablespoons of white wine and cook until most of the liquid has evaporated, about 3 minutes. Lower the heat to low, pour in the rest of the vegetable broth, and season again with salt and pepper. Let the sauce simmer gently, stirring occasionally and scraping up any browned bits from the bottom, until it thickens slightly, about 5 to 7 minutes. Stir in the butter until it’s melted and the sauce feels silky.
05
Step 5
Take the skillet off the heat and mix in the sour cream, giving it a final taste for seasoning. Serve the sauce spooned over the fluffy quinoa and sprinkle with some fresh parsley for a nice touch.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use a mix of mushrooms for a richer flavor and texture.
- Sauté the kale until just wilted to keep some bite and prevent it from becoming mushy.
- Stir the sauce frequently to avoid sticking and ensure a smooth, creamy consistency.
Why you’ll love it
This dish is a delicious way to enjoy hearty vegetables with a creamy sauce that feels indulgent but is actually good for you. It’s packed with nutrients from mushrooms and kale, and quinoa adds a nice protein boost. Plus, it’s comforting and perfect for any season.
Serving ideas
Serve this stroganoff over a bed of fluffy quinoa for a complete meal. It pairs well with a simple green salad or roasted vegetables on the side. You can also add a sprinkle of fresh herbs like parsley or chives for a bright finish.
Storage & leftovers
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish can also be frozen for longer storage; thaw overnight before reheating.
