Prep Time: 10 mins Total Time: 25 mins Serves: 4 servings
Ingredients: Resource from withfoodandlove.com
3 tablespoons butter or olive oil
1/4 cup onion, minced
2 medium sweet potatoes diced
1 cauliflower, chopped (optional)
1 pound of mushrooms of choice, chopped
1 clove garlic minced
1 tablespoon sage leaves, chopped
1 cup uncooked quinoa
1 tablespoon lemon juice and 1 tablespoon apple cider vinegar (can use white wine instead) - mix lemon juice and vinegar together.
2 cups low-sodium vegetable broth divided
3 cups kale shredded {ribs removed}
2 tablespoons fresh parsley chopped
sea salt to taste
black pepper to taste
Preparation:
Heat 2 tablespoons oil or butter in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they have released all their liquid and are browned.
Lower heat to medium and add 1 tablespoon of olive oil or butter and add minced onion. Cook stirring often until onions soften and turn translucent. Season with salt and pepper.
Turn the heat up to medium and add in the sweet potatoes and cauliflower (if using), stir and sauté for 2 minutes. Then add in the garlic, sage and quinoa, stir and sauté for 2 minutes more. Turn up the heat to medium-high and add in the lemon juice and vinegar mixture. Stir, allow the liquid to evaporate.
Add in 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 12 minutes.
Remove the lid, add in the remaining broth, kale and parsley. Stir and simmer uncovered for 3 minutes or until the kale is bright green, and the sweet potatoes and cauliflower and quinoa are tender.
Season with salt and pepper and serve warm.