Vegetarian Recipe: Quinoa with Mushrooms, Kale, and Sweet Potatoes
1 cup quinoa
2 tbsp olive oil
2 small sweet potatoes (about 1 pound), peeled and cut into ¾ inch pieces
10 oz button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2 inch pieces
¾ cup dry white wine
salt and black pepper
¼ cup grated parmesan (1 oz)
Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 min.
Meanwhile, heat the oil in a large pot over medium heat.
Add sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 min.
Stir in the garlic and cook for 1 min.
Add kale, wine, ¾ tsp salt and ¼ tsp pepper. Cook, tossing often, until veggies are tender, 10 to 12 min.
Serve veggies over quinoa and sprinkle with parmesan.
This recipe is very flavorful. We really loved it. I wasn’t sure I could make vegetarian meals that taste great and are satisfying. This recipe definitely meets those criteria! You can also serve this over rice with kidney beans. I will be making this one again.
recipe credit: realsimple.com
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