Quinoa With Mushrooms, Kale, and Sweet Potatoes

quinoa-mushrooms-kale-1
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 361 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 560 mg
    • Protein 13 g
    • Carbohydrate 51 g
    • Fiber 6 g

Ingredients

  1. Check 1cup quinoa
  2. Check 2tablespoons olive oil
  3. Check 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
  4. Check 10ounces button mushrooms, quartered
  5. Check 2 cloves garlic, thinly sliced
  6. Check 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
  7. Check 3/4cup dry white wine
  8. Check kosher salt and black pepper
  9. Check 1/4cup 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 water is absorbed, 12 to 15 minutes.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
  4. Stir in the garlic and cook for 1 minute.
  5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
  6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.