Kale and quinoa with mushrooms recipe

Ingredients

• 1 head of garlic
• ¼ cup + 1 teaspoon of butter, evenly divided
• ¼ cup of walnuts, chopped
• 1 cup of cremini mushrooms, chopped
• ½ cup of onions, chopped
• 1 cup of quinoa
• 2 cups of low sodium chicken broth
• 6 cups of kale, chopped
• ½ teaspoons of thyme, minced
• 1 tablespoon + 1 teaspoon of parsley, minced
• Dash of salt and black pepper
• Lemon juice, for garnish

1. Preheat the oven to 400 degrees.
2. Slice the top part off of the garlic, leaving the cloves exposed. Drizzle 1 teaspoon of butter over the garlic. Wrap in a sheet of aluminum foil. Place onto a baking sheet. Place into the oven to bake for 50 minutes to 1 hour.
3. Sprinkle the chopped walnuts over a small baking sheet. Place into the oven to toast for 6 to 7 minutes. Remove and set aside.
4. In a saucepan set over medium heat, add in 2 tablespoons of butter. Add in the chopped cremini mushrooms and onions. Cook for 5 minutes or until soft. Add in the quinoa and chicken broth. Allow to come to a boil. Lower the heat to low. Cover and cook for 25 to 30 minutes or until soft.
5. Press the garlic cloves into a bowl with 2 tablespoons of butter. Smash with a spoon. Add in the minced thyme and minced parsley. Stir well to mix. Pour over the quinoa. Stir well to mix. Season with a dash of salt and black pepper.
6. Serve with a garnish of lemon juice and chopped walnuts.