Quinoa with Sweet Potatoes and Kale Recipe
Daily Value: 15%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||102µg||25%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
For a quick and easy weeknight meal, this tasty quinoa dish delivers nutritional value while satisfying your hunger.
- 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
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 DetailsServings: 4
Special Designations: Vegetarian, Healthy
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