With 14 grams of protein per serving, this is one vegetarian meal with serious staying power.
2 cups quinoa, rinsed
1/2 cup olive oil
3 small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
kosher salt and black pepper
1 medium red onion, sliced
2 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
Sat fat 5g
How to Make It
Cook the quinoa according to the package directions.
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.
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.
Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.
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.
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