Let’s cook together!
This weekend, why not set a challenge for yourself and/or your family?
The Mission: Serve a meal using all locally purchased ingredients.
The Benefits: A healthy, sustainable, and economical meal. (Oh yes, and quite tasty!)
quinoa with mushrooms, kale, and sweet potatoes
hands-on time: 15 minutes
total time: 30 minutes
serves: 4
1 cup quinoa
2 tablespoons extra virgin olive oil
2 small sweet potatoes (about 1 pound), cut into 3/4-inch pieces,with or without skins
10 ounces button mushrooms, quartered (recommendation: use your favorite type of mushroom!)
2 cloves garlic, thinly sliced
1 bunch fresh kale, stems discarded and leaves torn into 2-inch pieces (recommendation: support local farmer’s markets, they always seem to have a great source of fresh kale!)
3/4 cup dry white wine (you may substitute vegetable broth)
1/4 cup grated parmesan (optional to sprinkle on top)
Four peppercorn pepper to taste or feel free to use your pepper of choice 
- Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
- Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
- Stir in the garlic and cook for 1 minute. Add the kale, wine, and pepper of choice. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with more spices, if you wish.
*Recipe adapted from Real Simple/ September 2009
Please send any changes and adaptations you have made with the recipe!
Did this tickle your tastebuds?