This hearty vegetarian meal works overtime when you reserve half the quinoa and vegetables for tomorrow night’s dinner.
Ingredients
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2 cups quinoa, rinsed
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½ cup olive oil
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3 small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
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kosher salt and black pepper
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1 medium red onion, sliced
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2 bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
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pesto and toasted walnuts, for serving
Directions
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Cook the quinoa according to the package directions.
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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.
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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.
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Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.
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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.
Nutrition Facts (per serving)
| 528 | Calories |
| 32g | Fat |
| 52g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
|
Calories 528 |
|
| % Daily Value * | |
|
Total Fat 32g |
41% |
|
Saturated Fat 5g |
25% |
|
Cholesterol 5mg |
2% |
|
Sodium 416mg |
18% |
|
Total Carbohydrate 52g |
19% |
|
Total Sugars 5g |
|
|
Protein 14g |
|
|
Calcium 254mg |
20% |
|
Iron 7mg |
39% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.