Quinoa With Sweet Potatoes, Kale, and Pesto

Quinoa With Sweet Potatoes, Kale, and Pesto
Anna Williams
Tender sweet potatoes balance out the slightly bitter wilted kale. Reserve half the meal for tomorrow's dinner, Crispy Quinoa and Bean Cakes With Salad.

Get the recipe for Quinoa With Sweet Potatoes, Kale, and Pesto.
Serves 8


quinoa, rinsed
olive oil
small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
kosher salt and black pepper
medium red onion, sliced
bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
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.



Charlyne Mattox
September 2012

Nutritional Information

  • Per Serving
  • Calories 528
  • 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
What does this mean? See Nutrition 101.