Portobella, Kale, and Garlic Scapes Quinoa

20140731-175408-64448559.jpgI was at the Farmers’ Market the other day and saw these long, green coils called garlic scapes. Being the garlic lover that I am, I decided to buy them and experiment with a recipe.

What are garlic scapes, you might ask? Garlic scapes are the flower stalks that grow from the garlic bulb. They are milder than regular garlic and have many nutritional benefits. They are high in protein, vitamin C, and help reduce inflammation, all while boosting your immune system.  You can eat them raw or cooked, so I went with the latter. I was so curious as to what they tasted like, and I must say, the recipe came out delicious!!! Let me know what you think!


  • 2 cups vegetable broth
  • 1 cup quinoa (I used tri-color quinoa)
  • 5 garlic scapes, chopped
  • 5 cloves of garlic, chopped
  • 2 cups of de-stemmed kale, cut into strips
  • 1 8oz. package of sliced baby portabella mushrooms
  • 2 tbs olive oil
  • 1 tbs Earth Balance soy-free butter
  • Black pepper and Himalayan sea salt to taste


Bring quinoa and vegetable broth to a boil. Reduce, cover, and simmer until quinoa fully absorbs the broth (about 15 minutes). In a separate pan, heat the olive oil and butter over low heat and toss in the garlic and garlic scapes. Saute for about 5 minutes. Add the kale and mushrooms. Cook for an additional 8-10 minutes on low heat. Spoon a serving of quinoa on a plate and top with the mushroom, kale, and garlic scapes mixture. Season with black pepper and Himalayan sea salt to taste. Enjoy!

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