Sunday, March 17, 2013

Quinoa, Kale and Sweet Potato Bowl (Dairy and Gluten/Grain Free)

My friend Michelle was over a few weeks ago and wanted to make a quinoa dish.  I had always wanted to make one using kale, sweet potato and cinnamon so this is what became of it.  We were quite pleased with our creation and went for seconds.  This dish is very hearty and we both commented that it could be a side dish but also eaten as a complete meal.  Michelle brought white quinoa and I had red so we decided to combine them.

Ingredients (serves 4-5 people)

  • 2 cup rinsed quinoa* (I used a combination of red and white)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne (or to taste)
  • 2 cups chicken broth or vegetable broth
  • 2 cups water
  • 3 cups chopped kale
  • 2 diced small sweet potatoes or 1 large
  • 1/3 cup sunflower seeds
  • 1/4 cup raisins

  1. In a small pot cook sweet potato just until soft (don't over cook.)
  2. In a large pot heat oil.  Add quinoa, cinnamon and cayenne and fry for 1 minute.  Add broth and salt.
  3. Bring to a boil and add kale.  Simmer for 10-15 minutes or until quinoa is fully cooked.
  4. Add sunflower seeds, raisins and cooked sweet potato, stirring gently until fully combined.
  5. Serve.

*soak and rinse quinoa for 2-3 minutes to remove its bitter saponin coating

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