Roasted Potato + Kale Quinoa Skillet with Sage
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Dinner, Lunch, Sides
Cuisine American
Servings 4
Calories 132 kcal
- 3 tbsp water
- 1/4 cup shallot minced
- 2 medium sweet potatoes diced
- 1 clove garlicminced
- 1 tbsp sage leaves chopped
- 1 cup uncooked quinoa
- 2 cup low-sodium vegetable broth divided
- 3 cup kale shredded
- 2 tbsp fresh parsley chopped
- Sea Salt to taste
- black pepper to taste
Heat the water over low heat in a large skillet. Add in the shallot and sweat for 1 minute.
Turn the heat up to medium and add in the potatoes, stir and sauté for 4 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 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 20 to 25 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 quinoa are tender.
Season with salt and pepper and serve warm.
Calories: 132kcalCarbohydrates: 23gProtein: 4gFat: 1gFiber: 4gSugar: 5g