Recipes and Cooking Quinoa Pilaf 4.5 (2) Add your rating & review Quinoa is great on its own as a side dish, but quinoa with tons of fresh veggies? This 20 minute recipe is a surefire winner! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 20 mins Servings: 4 Ingredients 2 cup cremini mushrooms, sliced 1 cup zucchini, halved and sliced ½ cup onion, chopped 2 tablespoon olive oil 2 cup fresh baby kale or torn spinach 1 cup grape tomatoes, halved ½ teaspoon herbes de Provence, crushed ½ teaspoon salt ¼ teaspoon black pepper 2 cup hot cooked quinoa Directions In a 10-inch skillet cook mushrooms, zucchini, and onion in 2 Tbsp. olive oil over medium-high heat for about 5 minutes or until tender and lightly browned, stirring often. Stir in baby kale, grape tomatoes, herbes de Provence, salt, and black pepper; cook until kale wilts. Stir in hot cooked quinoa. Rate it Print