Quinoa With Mushrooms, Kale, and Sweet Potatoes

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 or chicken broth or vegetable broth
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)

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.

Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.

Stir in the garlic and cook for 1 minute.

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

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

Per Serving
Calories 361
Fat 12g
Sat Fat 2g
Cholesterol 5mg
Sodium 560mg
Protein 13g
Carbohydrate 51g
Fiber 6g

Real Simple

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