Living in New York City is tough. Let’s face it, my kitchen counter space is limited and barely fits a cutting board. I’ve been developing recipes that don’t require a giant kitchen and are easy to make with ingredients you typically have in your pantry. I hope you enjoy this hearty and delicious Kale and Sweet Potato Black Quinoa recipe. I served this with pork chops for dinner and it was the perfect side dish. It’s also great reheated for a tasty lunch. Enjoy!
Kale and Sweet Potato Black Quinoa
4 servings
Ingredients
1 cup black quinoa
2 tablespoons olive oil
2 small sweet potatoes, peeled and cut into 3/4-inch pieces
1 small yellow onion, diced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Directions
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. This will take about 12 minutes.
While preparing the quinoa, heat the oil in a large pot over medium heat.
Add the sweet potatoes and onions. Cook, tossing occasionally, until the sweet potatoes are golden and beginning to soften. This will take about 5 minutes.
Add the kale, sea salt and black pepper. Cook for about 10 minutes, tossing often, until the vegetables are tender.
Combine vegetables with the cooked quinoa and serve immediately. Season with salt and pepper, if needed.
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