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)!
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Kale + Raisin + Mushroom + Sweet Potato Quinoa
Ingredients
- 2 cups quinoa (uncooked)
- 3 tbsp coconut oil/olive oil
- 8 oz mushrooms
- 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
Instructions
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Bring 2 cups of water to a boil, add quinoa, cover and simmer until the water is absorbed (about 20 minutes)
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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)
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Wash the kale, and tear the leaves from the stems into medium sized pieces
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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
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Add the broth
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Add the cooked quinoa to the skillet, stir to combine
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Lower the heat to low and simmer for about 10 more minutes to let the flavors combine
Recipe Notes
** 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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2 comments
Hi Gina! For this recipe I don’t see the mushrooms listed under the ingredients? How much do I need? Thanks!!
Hey there! So sorry! 🙈 I used 1 package (I think it’s 8oz) of mushrooms. Thank you for pointing this out, I will change it ASAP!