Preparing batch meals on the weekend can make for a much calmer and more balanced work week. I often double this mushroom recipe to make several work lunches. In the midst of a hectic work week, this small amount of self-care on the weekend can add up to enhanced peace of mind in knowing that several meals are taken care of.
This healthy comfort food with its whole grains, hearty gravy and savory veggies is very filling and satisfying. It’s sure to bring balance to your week.
- 1 1/2 cup cooked quinoa
- 1 yellow onion
- 1 clove of garlic
- 8 oz, mushrooms of choice(cremini, shiitake, portobello or a combination)
- 1/3 cup cooking wine of choice (optional)
- 2 TB whole wheat flour
- 1 cup veggie broth or water
- 2 TB low sodium tamari sauce (optional)
- 1 bunch of kale or swiss chard
- Salt & pepper to taste
Rinse quinoa well and then cook according to package directions
Chop and measure out all other ingredients while quinoa is cooking
Heat a nonstick or stainless steel pan over medium heat until several droplets of water dropped on the surface bounce off of it.
Add onions and stir frequently for several minutes until they start to turn translucent.
Add in minced garlic and cook for one additional minute.
Add mushrooms and cook for several minutes until most of moisture has cooked out of them and the surface of the pan starts to brown
Pour in wine or water and stir ingredients to deglaze pan
Mix in the flour with a spatula to coat the veggies evenly
Pour in broth or water, gently stirring with the spatula until flour is mixed in and gravy start to form
Turn heat up to bring the gravy to a simmer, which will help to thicken it up
Add tamari, salt, and pepper to taste, and remove from heat
Steam kale briefly in a pot over boiling water until it’s just wilted.
Layer kale and veggies over a bed of quinoa.
Gwen Coveny is an enthusiastic foodie with a focus on creative, vegetarian entrees and healthy treats. She spends countless hours experimenting with recipes and she finds joy in getting friends and family to try new things. Stay tuned for more culinary inspiration from Gwen in 2015.