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