Prep time: 35 min
Cook time: 30 min
Ready in: 35 min
Serves: 8
Ingredients:
1 c. quinoa- rinsed
1/4 c. olive oil
3/4 lb. sweet potatoes- peeled, cut into 1/2" pieces
1/2 tsp. salt
1/4 tsp. pepper
1/2 med. red onion- sliced
1 bunches kale- thick stems removed, leaves cut into bite-size pieces
Pesto (for topping)
1/2 med. red onion- sliced
1 bunches kale- thick stems removed, leaves cut into bite-size pieces
Pesto (for topping)
Walnuts- toasted (for serving)
Directions:
- Cook quinoa according to package directions
- Meanwhile, heat oil in a large Dutch oven over medium-high heat
- Add sweet potatoes, salt, and pepper and cook, covered, tossing occasionally, until potatoes begin to brown and soften, 6- 8 min
- Add onion to pot and cook, tossing occasionally, until sweet potatoes and onion are tender, 4- 6 min
- Add as much kale to pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3- 4 min
- Serve vegetables over quinoa, topped with pesto and walnuts
*Liz found recipe here
Directions:
- Cook quinoa according to package directions
- Meanwhile, heat oil in a large Dutch oven over medium-high heat
- Add sweet potatoes, salt, and pepper and cook, covered, tossing occasionally, until potatoes begin to brown and soften, 6- 8 min
- Add onion to pot and cook, tossing occasionally, until sweet potatoes and onion are tender, 4- 6 min
- Add as much kale to pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3- 4 min
- Serve vegetables over quinoa, topped with pesto and walnuts
*Liz found recipe here
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