Quinoa w/ Sweet Potatoes, Kale & Pesto

Real Simple

Serves 8| Hands-On Time: 30m| Total Time: 35m

Ingredients

• 2  cups  quinoa, rinsed
• 1/2  cup  olive oil
• 3  small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
• kosher salt and black pepper
• 1  medium red onion, sliced
• 2  bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
• pesto and toasted walnuts, for serving

Directions

1. Cook the quinoa according to the package directions.
2. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.
3. Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
4. Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.
5. Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.