SO I came across the recipe for this yummy dish….
I loved the flavor, texture, color,…. this will be a regular in my house! My kids loved it too.
I doubled this recipe, (minus the double onions and used 3 sweet potatoes instead of 4) and the leftovers were awesome the next day!
Yield: Serves 6
- 2 large sweet potatoes, peeled and chopped
- 1/2 medium red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 cups torn kale
- 3 tablespoons balsamic vinegar
- 1 cup uncooked quinoa
- 2 cups veggie broth or water
- salt and pepper to taste
- 1/2 cup dried cranberries
1. Preheat oven to 400 degrees F. Place sweet potatoes and red onion slices in a bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet lined with foil(for easy clean up!). Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.
2. After your veggies have been roasting for about 20 minutes, throw the kale into the same bowl your potatoes and onions were seasoned in (again, for easier clean up) and drizzle with 2 tablespoons of balsamic vinegar. Season with salt and pepper and take your potatoes and onions out of the oven. Mix the kale in with the rest of the veggies on the baking sheet. Bake for another 10 minutes, or until potatoes are done and kale is wilted and starting to get a little crispy.
3. While the vegetables are roasting, make the quinoa. Using a strainer, rinse the quinoa under cold water. Add quinoa, water or veggie broth, to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
4. When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.
Adapted from: Two Peas & Their Pod
Note: After I had served this up, I thought maybe next time I would add a few sliced toasted almonds for some crunch. YUM!!!!