Categories: Quinoa

Ingredients

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
• 10 ounces button mushrooms, quartered
• 2 cloves garlic, thinly sliced
• 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
• 3/4 cup dry white wine
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. 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.

2. Meanwhile, heat the oil in a large pot over medium heat.

3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.

4. Stir in the garlic and cook for 1 minute.

5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.

6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

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