If you’ve been following my blog at all, you can probably tell that I love quinoa. I think this is my third quinoa recipe in the last few weeks. Sweet potatoes are also one of my favorite foods, so a recipe that combines the two is a definite winner.
Here is what you need for this recipe:
- 2 organic sweet potatoes
- 1/2 cup organic quinoa (in 1 cup water)
- 1/2 Tbsp. organic butter
- 1 tsp. organic EVOO
- 1/2 small organic onion, diced
- 1 cup organic kale, in 1-inch pieces (I pulled mine apart with my fingers.)
- 1/2 cup chopped (non-GMO) nuts of your choice (I ended up using natural glazed walnuts.)
- 1/2 cup natural dried cranberries
- salt and pepper
Preheat your oven: 350 degrees Fahrenheit for small sweet potatoes or 400 degrees Fahrenheit if your sweet potatoes are big. Bake them for about an hour. Test tenderness with a fork. About 20-25 minutes before your sweet potatoes are done, make your quinoa and cranberry kale mixture.
Cook your quinoa according to package directions. I combined my half cup quinoa with 1 cup of water, put it on high heat, waited for it to boil, then put the lid on the pot and let it simmer for 15 minutes. (You can boil it in vegetable broth instead of water if you want to give it a little more flavor.)
While your quinoa is cooking, sauté the diced onions in olive oil and butter and a sprinkle of salt. Add cranberries, kale, and walnuts (or other nuts of your choice), for approximately 3 minutes, or until kale is soft. When your quinoa is finished cooking, stir the cranberry kale mixture into the quinoa.
If the sweet potatoes are tender, slice them in half and mash with a fork. Spoon your quinoa onto your sweet potatoes and enjoy!
I found this recipe at: lesliedurso.com