Quinoa With Mushrooms, Kale, and Sweet Potatoes
Serves 4
Hands-On Time:
15m
Total Time:
30m
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
- Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
- Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
- Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.
Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
Nutritional Information
- Per Serving
- Calories 361
- Fat 12g
- Sat Fat 2g
- Cholesterol 5mg
- Sodium 560mg
- Protein 13g
- Carbohydrate 51g
- Fiber 6g
What does this mean? See Nutrition 101.
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