Recipe Night: Quinoa with Mushrooms, Kale and Sweet Potatoes
we’re experiencing a bit of a heatwave here in pacifica – and it’s all kinds of awesome. it won’t last long so we’re milking it for all that it’s worth – spending afternoons out in the backyard playing at the water table, wearing tank tops and skirts (for me ) and rompers (for the wee one). i’m also trying to use the very last of our garden vegetables (we’ll still have lemons and limes…and next year, avocados?) so last night, i decided to cook a light and bright meal – on the stove top. i couldn’t believe how quickly the sweet potatoes cooked up when diced and then sauteed.
RECIPE NIGHT: QUINOA WITH MUSHROOMS, KALE AND SWEET POTATOES
- 1 cup quinoa
- 2 tablespoons olive oil
- 2 small sweet potatoes, peeled and cut into 3/4-inch pieces
- 2 handfuls of mushrooms, quartered
- 2 or 3 or 6 garlic cloves, sliced
- 1 large buch of kale, stems discarded and leaves torn into 2-inch pieces
- 3/4 cup white, dry cooking wine
- kosher salt and pepper
- 1/4 cup grated parm
cook your quinoa as directed on the package – or if you are like me, throw it in the rice cooker. i know – i’m a genius. it cooks up super fast (on the quick rice setting, no less). your proportions will be just like if you were making rice – water to quinoa 2:1. if i happen to have an open carton of chicken stock (or veggie) i like to substitute one cup of water for a cup of stock – just for a bit of added flavor.
while your quinoa is cooking, peel and cut the sweet potatoes. it’s important to get them on the stove top first, just for a couple of extra minutes of cook time, before adding the mushrooms and garlic.
once the potatoes are nice and hot add in the mushrooms and garlic. i like to keep the heat semi- low to keep the potatoes from sticking to the pan. cook for about 7 minutes before adding in the kale.
next add the kale and the wine. i happened to have masala wine in my refridgerator and it added a really nice flavor. as my kale might have been a bit past it’s prime the center vein was a bit – tough. i should have ripped the leaves off or cooked the kale longer. next time. season with salt and pepper.
finally, spoon a big serving of quinoa into your bowl, add the the veggie mixture and sprinkle with parm. the perfect end of summer/start of fall meal. can’t wait to enjoy the leftovers for lunch.