Anna Williams
Hands-On Time
30 Mins
Total Time
35 Mins
Serves 8

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

How to Make It

Step 1

Cook the quinoa according to the package directions.

Step 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.

Step 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.

Step 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.

Step 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.

Chef's Notes



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