Sweet potatoes, nutty mushrooms, and earthy sautéed kale are combined with quinoa and a hint of spicy chili flakes for a healthy fall side dish or light main course. Fall weather brings an array of delicious vegetables. Why not make the most of them in one dish. Sweet potatoes, kale, and mushrooms with quinoa is a staple on my menu throughout the fall and winter months.

Sweet Potatoes, Kale, and Mushrooms with Quinoa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

4 servings

Sweet Potatoes, Kale, and Mushrooms with Quinoa

Sweet potatoes, kale, and mushrooms with quinoa is a staple on my menu throughout the fall and winter months.

Ingredients

  • 1 cup quinoa
  • 2 tablespoons grape seed oil or olive oil
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup (8 ounces) sliced button mushrooms
  • 2 gloves of garlic, minced
  • 1/4 cup white wine
  • 1/2 cup low sodium vegetable stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon red chili flakes
  • 1 bunch kale, stems removed and leaves cut into 2-inch pieces

Instructions

  1. In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.
  2. Meanwhile, heat the oil in a large pot over medium high heat. Add the sweet potatoes and mushrooms. Cook for about 5 minutes. Add more oil if necessary. Add the garlic and cook for one minute. Add the wine cook for about 1 minute until the wine has reduced. Add the stock, salt, pepper, and chili flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender. To serve, toss the quinoa with the vegetable mixture.
http://www.sagerecipes.com/2011/10/15/sweet-potatoes-kale-and-mushrooms-with-quinoa/