Quinoa with Sweet Potatoes and Kale Recipe


Nutrition

Cal/Serving: 305
Daily Value: 15%
Servings: 4

Balanced, High-Fiber
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat10g15%
Saturated1g5%
Carbs47g16%
Fiber6g25%
Sugars3g0%
Protein9g18%
Sodium648mg27%
Calcium120mg12%
Magnesium121mg30%
Potassium744mg21%
Iron3mg19%
Zinc2mg12%
Phosphorus266mg38%
Vitamin A17724IU354%
Vitamin C69mg114%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg16%
Niacin (B3)2mg9%
Vitamin B61mg26%
Folic Acid (B9)103µg26%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E3mg16%
Vitamin K453µg567%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Emily Jacobs

For a quick and easy weeknight meal, this tasty quinoa dish delivers nutritional value while satisfying your hunger. 

Click here to see 10 Quick and Easy Vegetarian Recipes

4.5
Ratings4

INGREDIENTS

  • 1 cup quinoa
  • 2 tablespoons grapeseed oil
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup sliced button mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chile flakes
  • 1 bunch kale, stems removed and leaves cut into 1-inch pieces

DIRECTIONS

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Meanwhile, heat the oil in a large pot over medium-high heat. Add the sweet potatoes and mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

Recipe Details

Servings: 4
Cuisine: American
Special Designations: Vegetarian, Healthy

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