A Healthy Meal Full of Fall Vegetables

October 15, 2011 § 5 Comments

The melt in your mouth sweet potatoes, nutty mushrooms, and earthy sautéed kale are combined with quinoa and a hint of spicy chili flakes. This dish leaves you feeling full and energized! This is also a completely vegan and gluten-free dish that is packed full of protein, antioxidants, and vitamins.

Fall weather brings seasonal vegetables like sweet potatoes and kale. This is a nutritious, satisfying, and tasty fall dish!

SWEET POTATOES, KALE, AND MUSHROOMS TOSSED WITH QUINOA

Ingredients

  • 1 cup quinoa
  • 2 tablespoons grape seed oil or olive oil
  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1/2 cup (8 ounces) sliced button mushrooms
  • 2 gloves of garlic, minced
  • 1/4 cup white wine
  • 1/2 cup low sodium vegetable stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon red chili flakes
  • 1 bunch kale, stems removed and leaves cut into 2 inch pieces
Instructions
  1. In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.
  2. Meanwhile, heat the oil in a large pot over medium high heat. Add the sweet potatoes and mushrooms. Cook for about 5 minutes. Add more oil if necessary.
  3. Add the garlic and cook for one minute.
  4. Add the wine cook for about 1 minute until the wine has reduced.
  5. Add the stock, salt, pepper, and chili flakes. Stir to combine.
  6. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.
  7. To serve, toss the quinoa with the vegetable mixture.
Serves 4
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