2 sm. sweet potatoes (about 1 lb.) peeled and cut into 3/4 in. pieces
10 oz. button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2 in. pieces
3/4 c. of white wine (or substitute-http-//homecooking.about.com/library/archive/blalcohol6.htm)
Kosher salt and blk. pepper
1/4 c. grated Parmesan (1 oz.)
Instructions
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.
Meanwhile, heat the oil in a large pot over medium heat.
Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
Stir in the garlic and cook for 1 minute.
Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
Serve the vegetables over the quinoa and
sprinkle with the Parmesan.
Originally Submitted
10/24/2012
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