Quinoa With Kale, Sweet Potatoes and Pecans
photo by Anne Sainz
- Ready In:
- 1hr 5mins
- 2⁄3 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
- 2⁄3 cup quinoa, rinsed
- 1 1⁄3 cups low sodium vegetable broth
- 1 teaspoon ground cumin
- 1⁄2 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.
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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.