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Quinoa with Sweet Potatoes, Kale, and Pesto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 45 min
  • $$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 1 cup quinoa, rinsed
  • 1/4 cup extra virgin olive oil
  • 1 medium red onion, sliced
  • sea salt and black pepper, to taste
  • 2 cloves of fresh garlic
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 bunch kale (1 pound), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
  • 1 tablespoon pesto, for serving
  • 1/4 cup toasted walnuts, for serving

Directions

Prep: 1. Cook quinoa according to package directions. 2. Slice red onion; peel and cut sweet potato; De-rib and chop kale. 3. Toast walnuts. Make: 2. Heat oil in heavy pan over medium-high heat. 2. Add onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, tossing occasionally until onions are tender. 3. Add sweet potato and cook, tossing occasionally, until potato begins to brown and soften, 6-8 min. 4. Add as much kale to pot as will fit and cook, tossing frequently, adding more kale when there is room, until tender, 3-4 minutes. 5. Serve remaining vegetables over the remaining quinoa, topped with pesto and walnuts.

Goes great with these recipes

Sliced Rye Bread
Dinner Rolls
Baguette

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