Quinoa with Sweet Potatoes and Kale

Emily Jacobs

Ingredients

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

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

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.

Nutrition

Calories per serving:

305 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

4
  • Fat 10g 15%
  • Carbs 46g 15%
  • Saturated 1g 5%
  • Fiber 7g 29%
  • Sugars 4g
  • Monounsaturated 2g
  • Polyunsaturated 6g
  • Protein 10g 20%
  • Sodium 646mg 27%
  • Calcium 128mg 13%
  • Magnesium 128mg 32%
  • Potassium 773mg 22%
  • Iron 3mg 18%
  • Zinc 2mg 13%
  • Phosphorus 287mg 41%
  • Vitamin A 743µg 83%
  • Vitamin C 69mg 115%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 165µg 41%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 392µg 490%
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