Quinoa With Kale, Sweet Potatoes And Pecans Recipe

Name: Quinoa With Kale, Sweet Potatoes And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa With Kale, Sweet Potatoes And Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa With Kale, Sweet Potatoes And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions