Im always looking for new and tasty vegetarian dinner options so when I was flipping through the latest issue of RealSimple I was stoked to see a tasty sounding (and quick) quinoa dish! I decided to try it out the other night and was not only thrilled with the results, but immediately thought of one lovely lady who could certainly use this recipe. Our darling Erin of Operation: Domesticate Erin!
What I love about this recipe is that it is incredibly simple yet packed with tons of flavor. Those who know me know Im a spice queen, I LOVE spices and am always incorporated multiple spices into my recipes. So, when I first read the recipe and noticed that its only spices were salt, pepper and garlic I was a little suspect of how much flavor it would hold. Amazingly enough, the white wine, cheese and natural flavor of all the veggies made this one flavor packed dish. The reason why I chose this dish as something to point towards Erin is because its quick, healthy and can easily be adjusted for one portion or made into two (one for dinner and one for lunch). Plus the dish doesnt require a lot of white wine so youre left with a glass or two to reward yourself after a hard work day ;)
Below is the recipe from RealSimple with a few editions I made to add a little extra punch (ie- more garlic and wine!) If you want to add a little extra protein to the dinner you could easily add in some shrimp, tofu or chicken breast while cooking the potatoes and mushrooms.
Quinoa with Mushrooms, Kale and Sweet Potatoes
Hands-On Time: 15m
Total Time: 30m
1/2 cup quinoa (uncooked)
1 tablespoons olive oil
1 small sweet potato (about 1 pound) and cut into 3/4-inch pieces (the original recipe said to peel the poatoes but I decided to leave the skin on for extra flavor and nutrients)
5 ounces button mushrooms, quartered
3 cloves garlic, thinly sliced
1/2 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine
kosher salt and black pepper
1/8 cup grated Parmesan (1 ounce)
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, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.
Nutrition info:Calories 361 // Fat 12g // Sat Fat 2g // Cholesterol 5mg // Sodium 560mg // Protein 13g // Carbohydrate 51g // Fiber 6g