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omnomnomI absolutely fell in love with this and have eaten it multiple times. It's so damn good! I have no idea why the combination of flavors is just heavenly, but it is. I found the recipe in the magazine Real Simple.
2 T olive oil
half a red onion (or more or less to your taste)
1 cup quinoa
1-2 medium sized sweet potatoes, peeled and chunked
medium sized bunch of kale, washed and torn into inch-square pieces (roughly)
salt and pepper
Cook the quinoa according to the directions -- I treat it like rice, one cup quinoa in two cups water, bringing it to a boil and then covering it and simmering on low for about 15 minutes until the water is absorbed.
Saute the onion in the olive oil. Boil the sweet potato until tender, and then drain it and add it to the onion. (You could just saute it, but I think it tastes better to boil it first. You could also roast it for about a half an hour as an alternative.)
When the onion is translucent and the sweet potato is heated through, start adding the kale in handfuls, sauteing on medium heat until the kale is wilted and dark green.
The proportions of all these ingredients are very flexible -- more or less of anything will work splendidly.
When you have as much sauted onion, sweet potato and wilted kale in your frying pan as you like, spread the quinoa on a dinner plate and top it with the sauted veggies.
Top with basil pesto if you like. (I make basil pesto in the winter by putting fresh spinach, dried basil, parmesan, olive oil, a clove or two of garlic and walnuts in the food processor. In the summer I make it with all basil leaves, fresh. I can expand on the pesto recipe if you like.)
This is SO GOOD.
2 T olive oil
half a red onion (or more or less to your taste)
1 cup quinoa
1-2 medium sized sweet potatoes, peeled and chunked
medium sized bunch of kale, washed and torn into inch-square pieces (roughly)
salt and pepper
Cook the quinoa according to the directions -- I treat it like rice, one cup quinoa in two cups water, bringing it to a boil and then covering it and simmering on low for about 15 minutes until the water is absorbed.
Saute the onion in the olive oil. Boil the sweet potato until tender, and then drain it and add it to the onion. (You could just saute it, but I think it tastes better to boil it first. You could also roast it for about a half an hour as an alternative.)
When the onion is translucent and the sweet potato is heated through, start adding the kale in handfuls, sauteing on medium heat until the kale is wilted and dark green.
The proportions of all these ingredients are very flexible -- more or less of anything will work splendidly.
When you have as much sauted onion, sweet potato and wilted kale in your frying pan as you like, spread the quinoa on a dinner plate and top it with the sauted veggies.
Top with basil pesto if you like. (I make basil pesto in the winter by putting fresh spinach, dried basil, parmesan, olive oil, a clove or two of garlic and walnuts in the food processor. In the summer I make it with all basil leaves, fresh. I can expand on the pesto recipe if you like.)
This is SO GOOD.
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