Sweet Potatoes and Kale with Quinoa

Sweet Potatoes and Kale with Quinoa

This is our new favorite fall dish. If you have not tried quinoa yet, I strongly urge you to do so. It is really not a grain (related to spinach) and is powerhouse of nutrients. The slivered almonds give the dish a hearty crunch. Even the 3 year old really likes it! This meal serves four as a side dish, or two as the main meal.

Ingredients:

3/4 c quinoa

2 Tbsp Olive Oil

2 small sweet potatoes cut into small cubes

1/3 c slivered roasted and unsalted almonds

3 cloves of garlic

4 c of kale leaves (stems and ribs discarded) in 2" pieces

1 c of vegetable broth

Instructions

1) Place quinoa and 1 1/2  cups of water in a small sauce pot and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 12 minutes

2) Heat oil in a sautee pan with lid 

3) Add sweet potatoes and slivered almonds and stir occasionally for 5 minutes

4) Turn heat down a touch and cover the pan - you do not want the slivered almonds blackened, and this will help as the oil dissapates. occasionally lift the lid and stir. until potatoes are almost soft. about 5 more minutes.

5) Take off the lid, add the garlic stir gently for 1 minute

6) Add the veggie broth and the kale. Stir gently and often for the next 10 minutes until the potatoes are soft and the kale has wilted and cooked down. 

7) Serve with quinoa and enjoy