Quinoa with Baby Kale, Mushrooms, and Sweet Potatoes

This dish is great for a weeknight meal because doesn’t take a lot of time and it makes a lot so any leftovers can become lunch for another day.  It’s also perfect to serve as a side dish alongside some chicken or steak.  I definitely plan to make this again when I am back at my apartment for my final semester of college because this would be great to make to have for a few days even as a side dish.

Serves 4 people

Hands-on time 15 Minutes

Total Time 30 Minutes


1 Cup quinoa

2 Tablespoons olive oil

2 Small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces

10 Ounces button mushrooms, quartered

2 Cloves garlic, thinly sliced

1 Bunch kale stems discarded and leaves torn into 2-inch pieces (I used baby kale because I like it better)

3/4 Cup dry white wine

Kosher salt and black pepper

1/4 Cup grated Parmesan (1 ounce)


  1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
  2. Heat the oil in a large pot over medium heat. And add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
  3. Stir in the garlic and cook for 1 minute.
  4. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
  5. Serve the vegetables over the quinoa
  6. Finish with Parmesan cheese and any garnish you want.

I really hope that you try out this recipe, I love cooking with quinoa because it keeps me full for a long time, so be on the lookout for more quinoa dishes like breakfast ideas!

quino final

Hope you are all having a great week. Please leave any requests below!!



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