Quinoa with Sweet Potatoes, Kale and Pesto
From Real Simple September 2012
***Susan's Note: My husband and I have been jumping on the kale bandwagon with this recipe. It's delicious. Even when, as my husband says, "it looks kinda gross" when reheating, when you taste it, it redeems itself in every way. Do not omit the pesto or the walnuts - they make the recipe. We have used both jarred pesto from Wegmans, or fresh refrigerated pesto from the dairy / sauce section. If you find it difficult to cut raw sweet potatoes, as I do, go ahead and par-cook them in the microwave wrapped in saran wrap for a few minutes, then cool and cut.
Serves 8| Hands-On Time: 30m| Total Time: 35m
Ingredients:
2 cups quinoa, rinsed
1/2 cup olive oil
3 small sweet potatoes (about 11/2 pounds),
peeled and cut into 1/2-inch pieces
kosher salt and black pepper
1 medium red onion, sliced
2 bunches kale (1 1/4 pounds), thick stems
removed and leaves cut into bite-size pieces (about 14 cups)
pesto and toasted walnuts, for serving
Directions
Cook the quinoa according to the package directions.
Meanwhile, heat the oil in a large Dutch oven over
medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon
pepper and cook, covered, tossing occasionally, until the potatoes begin to
brown and soften, 6 to 8 minutes.
Add the onion to the pot and cook, tossing occasionally,
until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale
to the pot as will fit and cook, tossing frequently and adding more kale when
there is room, until tender, 3 to 4 minutes.
Reserve half the quinoa and vegetables for tomorrow’s
dinner. Serve the remaining vegetables over the remaining quinoa, topped with
the pesto and walnuts.
Reheat and serve: Microwave the quinoa and vegetables in a
microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes,
tossing halfway through.
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