Rating: 4 stars
117 Ratings
  • 1 star values: 3
  • 2 star values: 11
  • 3 star values: 21
  • 4 star values: 33
  • 5 star values: 49

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

Charlyne Mattox

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the quinoa according to the package directions.

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  • 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.

Nutrition Facts

528 calories; fat 32g; saturated fat 5g; cholesterol 5mg; sodium 416mg; protein 14g; carbohydrates 52g; sugars 5g; fiber 7g; iron 7mg; calcium 254mg.
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