If you’re sick of the same old sides with dinner, give this quick and easy recipe loaded with vitamins and minerals a try. The flavors of the quinoa, sweet potatoes, kale, and onions combine beautifully to make a colorful side. Salmon, chicken, marinated tempeh, or white beans pair well for a complete real food meal. This quinoa pilaf is real food nutrition at its finest. Try it today!
Sweet Potato Quinoa Pilaf with Kale
Yield: 6 servings
Total time: 40 minutes (1st 3 steps simultaneous)
1 sweet potato
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons grapeseed or coconut oil, divided
1 cup quinoa (white, red, or combo)
2 cups water
1 medium onion
1 bunch kale (any variety)
1 lime, juiced
- Preheat oven to 400 degrees F. Peel and dice sweet potato into 1/2″ cubes. In a medium bowl, toss sweet potato with sea salt, pepper, and 1 tablespoon oil. On a baking sheet covered with parchment, spread out the sweet potato cubes in a single layer. Bake until lightly browned and tender, about 20 to 30 minutes.
- While the sweet potatoes are baking, rinse the quinoa with a fine mesh strainer until water runs clear. Heat a saucepan over medium heat and add quinoa. Toast quinoa stirring frequently until the quinoa becomes fragrant, about 3 minutes. Add water, bring to a boil, reduce heat, then cover and simmer for 15 minutes.
- In a large skillet over medium heat, add 1 tablespoon oil. Add onion and saute until tender, about 5 minutes. Remove kale stalks and slice finely. Add kale and saute until wilted, about 3 minutes.
- In a large bowl, combine cooked sweet potatoes, quinoa, and kale mixture. Add lime juice and stir gently to combine. Serve hot. Enjoy!