Quinoa With Kale, Sweet Potatoes And Pecans

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2/3 cup pecans, chopped
• 12 ounces kale, de-stemmed and chopped
• 1 large sweet potato, peeled and cut into 1/2 inch dice (about 1 pound)
• 2 stalks celery, diced
• 1 medium onion, chopped
• 4 mushrooms, halved and sliced
• 3 scallions, sliced thin
• 2/3 cup quinoa, rinsed
• 1 1/3 cups low sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon oil (to coat pan)

Recipe

• 1 chop pecans and set aside.
• 2 remove the center stem from the kale and discard. wash and chop kale leaves and set aside. if you don't know how to remove the stems from kale, google: remove kale stems.
• 3 peel and dice sweet potato and set aside.
• 4 prepare celery, onion and mushrooms and set aside.
• 5 slice scallions and set aside.
• 6 combine quinoa and broth in a small sauce pan. bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. set aside.
• 7 while quinoa is cooking, steam sweet potato until done but still firm. set aside.
• 8 while quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
• 9 add kale and a small amount of water if needed to the pan. cover and cook until kale is wilted and soft, stirring occasionally.
• 10 add quinoa, sweet potato, scallions and pecans. combine and heat through.