Add the mushrooms and continue cooking, stirring often, until they are tender and nicely browned, 4 to 6 minutes longer. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Remove from burner until quinoa is finished cooking. While quinoa is cooking, heat coconut oil in a large skillet over medium-high heat. Add the kale and cook until tender and wilted, 2 to 3 minutes. I wanted these to be worthy of an entire lunch, so quinoa co-stars (protein, fiber, whole grains) with mushrooms, adding protein, fiber, and nutty flavor.. Kale plays a supporting role, but any number of greens–or broccoli–could take its place. Stir in the quinoa … Add the scallions and eggplant, toss to combine and season to taste with salt and pepper. Savory Quinoa Muffins Made with Mushrooms & Kale. Add in garlic and kale and cook until kale is wilted. Season with salt and pepper.