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Quinoa With Sweet Potatoes, Kale, and Pesto

Quinoa With Sweet Potatoes, Kale, and Pesto
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Serves 8| Hands-On Time: | Total Time:


  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.
By September, 2012

Nutritional Information

  • Per ServingServing Size: 1 serving of quinoa dish, plus 1 tablespoon pesto and 2 tablespoons of chopped walnuts
  • Calories 528
  • Fat 32g
  • Sat Fat 5g
  • Cholesterol 5mg
  • Sodium 416mg
  • Protein 14g
  • Carbohydrate 52g
  • Sugar 5g
  • Fiber 7g
  • Iron 7mg
  • Calcium 254mg
What does this mean? See Nutrition 101 .

Quick Tip

Great Grains
Don’t skip the step of rinsing the quinoa. The seeds contain compounds that can cause a bitter taste. A thorough rinsing in a fine mesh strainer with cold water will easily remove them.

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