Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 carrots , chopped
• 1 onion , chopped
• 4 large mushrooms , chopped
• 4 cloves garlic , minced
• 4 cups savory vegetable broth
• 2 cups quinoa
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 2 cups baby kale

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. 2 Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.

Nutrition per serving