Mushrooms and kale with red quinoa

This dish is filed under the types of dishes that seem so simple I probably wouldn’t like it.  Except that I love it.  I often forget that complicated ingredient lists and pages of instructions don’t always mean that a dish will be a stand out.  And a recipe lacking all of those things doesn’t mean it will be a dud.  Sometimes, a few simple but good ingredients make all the difference.  This is one of those dishes.  It’s easily a go to of ours when we want something light, filling and yet delicious.

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We got it…from Bev Cooks, but we really should print it out!
We made it…as she wrote except we used thyme that we had instead of oregano.  We also use about a half pound of shitakes and a whole bunch of kale.  For one of the leftovers we put a fried egg on it.  I’m on an egg kick and it was a good complement.
We thought….again, one of the best dishes we make.  It’s a standby that doesn’t disappoint.
We ate it….2.5 times.  Sometimes if we’re feeling hungry, we’ll get just 4 servings out of it.

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