Thursday, June 30, 2011


Quinoa With Mushrooms, Kale, and Sweet Potatoes
Serves 4| Hands-On Time: 15m | Total Time: 30m

* 1 cup quinoa
* 2 tablespoons olive oil
* 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
* 10 ounces button mushrooms, quartered
* 2 cloves garlic, thinly sliced
* 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
* 3/4 cup dry white wine
* kosher salt and black pepper
* 1/4 cup grated Parmesan (1 ounce)


1. 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 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat.
3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
4. Stir in the garlic and cook for 1 minute.
5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.