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!
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.
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