Kale + Raisin + Mushroom + Sweet Potato Quinoa

This dish makes a perfect entree all on its own, but could also be a great side dish to bring along to your next gathering! Loaded with nutritious goodness, you’ll be surprising all your friends that it’s gluten free + vegan (and healthy)!

Kale + Raisin + Mushroom + Sweet Potato Quinoa

Course: Main Course, Side Dish
Cuisine: American
Servings: 4 Healthy People
Prep time: 10 min
Cook time: 20 min
Total time: 35 min


  • 2 cups quinoa (uncooked)
  • 3 tbsp coconut oil/olive oil
  • 2 medium sweet potatoes (peeled + cut into cubes)
  • 1 bunch kale
  • 1 cup vegetable broth
  • 1/2 cup raisins ** see notes
  • 1 tbsp ground cinnamon


  1. Bring 2 cups of water to a boil, add quinoa, cover and simmer until the water is absorbed (about 20 minutes)

  2. In a large skillet, add oil and sweet potatoes. Sprinkle with cinnamon and cook over medium heat until they soften, stirring occasionally (about 20 minutes)

  3. Wash the kale, and tear the leaves from the stems into medium sized pieces 

  4. Add the mushrooms, raisins, and kale to the skillet with the sweet potatoes. Turn the heat down just a tad and cook for about 15 minutes

  5. Add the broth

  6. Add the cooked quinoa to the skillet, stir to combine

  7. Lower the heat to low and simmer for about 10 more minutes to let the flavors combine


** Try soaking the raisins in water for about 15 minutes to plump them up a bit

** If you're not vegan/vegetarian, try this as a side dish with fish or chicken

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