Quinoa With Sweet Potatoes, Kale, and Pesto

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(117)

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

Quinoa With Sweet Potatoes, Kale, and Pesto
Photo: Anna Williams
Hands On Time:
30 mins
Total Time:
35 mins
Yield:
8 serves

This hearty vegetarian meal works overtime when you reserve half the quinoa and vegetables for tomorrow night's dinner.

Ingredients

  • 2 cups quinoa, rinsed

  • ½ 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

Directions

  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.

Nutrition Facts (per serving)

528 Calories
32g Fat
52g Carbs
14g Protein
Nutrition Facts
Calories 528
% Daily Value *
Total Fat 32g 41%
Saturated Fat 5g 25%
Cholesterol 5mg 2%
Sodium 416mg 18%
Total Carbohydrate 52g 19%
Total Sugars 5g
Protein 14g
Calcium 254mg 20%
Iron 7mg 39%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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