Kale and Quinoa – Healthy and Hearty

I had a hard time finding kale this past week – must have been a shortage somewhere in the food chain. Of course, this happened when I decided I just had to try a new pilaf recipe – go figure! In any case, I did finally manage to pick some up hence you’re getting the recipe today. I combined it with sweet potatoes and a prepackaged quinoa and brown rice mix that I always have on hand and it came out really great! It is even good reheated which means you can make it ahead of time for busy weeknights.

This makes a wonderful meatless meal as quinoa has tons of protein, a good gluten-free meal a well as a nutritious side.

Kale, Quinoa and Sweet Potatoes Pilaf 

Ingredients

• 1 8.5-oz pkg Quinoa & Brown Rice with Garlic (I use Seeds of Change Microwavable Quinoa and Brown Rice with Garlic)
• 1 medium sweet potato
• 2 Tablespoons + 1 teaspoon olive oil
• 1/2 onion, chopped
• 1 teaspoon fresh thyme
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups kale, chopped

Directions

Cook the Quinoa and Brown Rice according to package directions. If you want to make the quinoa from scratch, combine 1-1/2 cups quinoa with 2-1/2 cups vegetable or chicken stock and cook according to package directions. Set aside.

In the meantime, cook sweet potato in microwave for about 8 minutes, depending on your oven’s wattage, or until al dente.  Let cool then peel skin off and dice. Set aside.

In a large skillet, heat 1 Tablespoon olive oil and saute the onions until soft and translucent, about 5 minters. Add one more tablespoon olive oil, seasonings and diced sweet potato and saute for another 5 minutes. Add to quinoa mix.

In same skillet, add 1 teaspoon olive oil and kale and cook quickly for about 3 minutes, stirring continuously. Add to quinoa and sweet potato mixture, mix and serve.

Serves 2-4.