Quinoa With Mushrooms, Kale, and Sweet Potatoes

Quinoa With Mushrooms, Kale, and Sweet Potatoes
Christopher Baker
This vegetarian dinner is tasty, healthy, and hearty enough to satisfy the meat lovers in your family.

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Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1
cup
quinoa
2
tablespoons
olive oil
2
small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
10
ounces
button mushrooms, quartered
2
cloves garlic, thinly sliced
1
bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4
cup
dry white wine
kosher salt and black pepper
1/4
cup
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.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 361
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 5 mg
  • Sodium 560 mg
  • Protein 13 g
  • Carbohydrate 51 g
  • Fiber 6 g
What does this mean? See Nutrition 101.

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