How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Red Quinoa with Sauteed Mushrooms and Kale?

You need 9 ingredients. The key ingredients include: 2 Tablespoons Butter, Divided, 1/2 cups Finely Diced White Onion, 1 teaspoon Fresh Oregano, 1 cup Red Quinoa, and more.

Is Red Quinoa with Sauteed Mushrooms and Kale suitable as vegetarian?

Yes, Red Quinoa with Sauteed Mushrooms and Kale falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Red Quinoa with Sauteed Mushrooms and Kale?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Quinoa with Sauteed Mushrooms and Kale Recipe

Name: Red Quinoa with Sauteed Mushrooms and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter, Divided; 1/2 cups Finely Diced White Onion; 1 teaspoon Fresh Oregano; 1 cup Red Quinoa; 2 cups Chicken Stock; 1 Tablespoon Extra Virgin Olive Oil; 5 ounces, weight Shiitake Mushrooms, Rinsed Of Any Grit And Sliced (leave The Small Ones Whole); 1/2 bunches Kale, Cut Into 2-inch Strips; 1 pinch Coarse Salt And Freshly Ground Pepper

Try this homemade Red Quinoa with Sauteed Mushrooms and Kale recipe the whole family will love. Made with Butter, White Onion, Oregano and Red Quinoa. E…

This Red Quinoa with Sauteed Mushrooms and Kale relies on simple, everyday ingredients such as butter, divided, finely diced white onion, fresh oregano and red quinoa. It comes together quickly and makes 4 servings, at about 318 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 Tablespoons Butter, Divided
1/2 cups Finely Diced White Onion
1 teaspoon Fresh Oregano
1 cup Red Quinoa
2 cups Chicken Stock
1 Tablespoon Extra Virgin Olive Oil
5 ounces, weight Shiitake Mushrooms, Rinsed Of Any Grit And Sliced (leave The Small Ones Whole)
1/2 bunches Kale, Cut Into 2-inch Strips
1 pinch Coarse Salt And Freshly Ground Pepper

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Quick Info

Servings
4 servings
Calories
318 kcal
Category
Vegetarian

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