Quinoa With Sweet Potatoes, Kale, and Pesto

With 14 grams of protein per serving, this is one vegetarian meal with serious staying power.

Photo by Anna Williams
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Fat 32 g
    • Sat Fat 5 g
    • Cholesterol 5 mg
    • Sodium 416 mg
    • Protein 14 g
    • Carbohydrate 52 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 7 mg
    • Calcium 254 mg


  1. Check 2 cups quinoa, rinsed
  2. Check 1/2 cup olive oil
  3. Check 3 small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
  4. Check kosher salt and black pepper
  5. Check 1 medium red onion, sliced
  6. Check 2 bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
  7. Check pesto and toasted walnuts, for serving


  1. Cook the quinoa according to the package directions.
  2. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.
  3. Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
  4. Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.
  5. Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.