Quinoa with Mushrooms, Kale, and Sweet Potatoes

by Jennifer

This recipe is fantastic! New favorite for sure. It doesn’t hurt that it combines several of my favorite ingredients (mushroosm, garlic, sweet potatoes, and the newly-discovered kale) and the combination, served over quinoa, was delicious.

This was my first time trying quinoa, and it was really good. It has a pleasing texture and flavor. I can see why people find it to be a great substitute for rice or other grains.

Serves: 4
Hands-On Time: 15 minutes
Total Time: 30 minutes
Ingredients:
  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
  • 10 ounces button mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
  • 3/4 cup dry white wine - I used chicken broth instead
  • kosher salt and black pepper
  • 1/4 cup grated Parmesan (1 ounce)
Directions:

  1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
  3. Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.

Related posts: