Red Quinoa with Sauteed Mushrooms and Kale

• 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

1. Heat 1 tablespoon butter in a medium saucepan.
2. Add the onions and oregano; saute until onions soften, 5 minutes.
3. Add the quinoa and toss to coat; toast 1 minute.
4. Add the broth and simmer until quinoa has opened into little spirals, 15 to 20 minutes.
5. The liquid should be mostly absorbed.
6. Heat the remaining tablespoon of butter and the oil in a medium skillet.
7. Add the mushrooms and saute 5 minutes, until starting to brown.
8. Add the kale, a pinch of salt and pepper, and saute 2 more minutes, until the kale is slightly wilted.
9. Toss the quinoa with the mushrooms and kale.
10. Serve her up and inhale.

butter, white onion, oregano, red quinoa, chicken, olive oil, mushrooms, bunches, salt

Taken from tastykitchen.com/recipes/main-courses/red-quinoa-with-sauteed-mushrooms-and-kale/ (may not work)