Quinoa With Kale, Sweet Potatoes and Pecans

READY IN: 1hr 5mins


  • 23
    cup pecans, chopped
  • 12
    ounces kale, de-stemmed and chopped
  • 1
    large sweet potato, peeled and cut into 1/2 inch dice (about 1 pound)
  • 2
    stalks celery, diced
  • 1
    medium onion, chopped
  • 4
    mushrooms, halved and sliced
  • 3
    scallions, sliced thin
  • 23
    cup quinoa, rinsed
  • 1 13
    cups low sodium vegetable broth
  • 1
    teaspoon ground cumin
  • 12
    teaspoon oil (to coat pan)


  • Chop pecans and set aside.
  • Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
  • Peel and dice sweet potato and set aside.
  • Prepare celery, onion and mushrooms and set aside.
  • Slice scallions and set aside.
  • Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside.
  • While quinoa is cooking, steam sweet potato until done but still firm. Set aside.
  • While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
  • Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally.
  • Add quinoa, sweet potato, scallions and pecans. Combine and heat through.