Quinoa With Kale Sweet Potatoes And Pecans Food

QUINOA WITH KALE, SWEET POTATOES AND PECANS

Steps:

• Chop pecans and set aside.
• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Peel and dice sweet potato and set aside.
• Prepare celery, onion and mushrooms and set aside.
• Slice scallions and set aside.
• Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside.
• While quinoa is cooking, steam sweet potato until done but still firm. Set aside.
• While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
• Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally.
• Add quinoa, sweet potato, scallions and pecans. Combine and heat through.

QUINOA WITH PECANS, SAUTEED KALE AND DATES

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside.
• Strip the kale leaves from the stems and chop into bite-size pieces. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the kale leaves and season with 1 teaspoon salt. Cook, tossing every 2 minutes, until the kale is charred, wilted and slightly browned, 6 to 8 minutes. Add the pecans, dates, lemon juice and 1 teaspoon salt and toss to combine. Toss in the quinoa and drizzle with the remaining 1 tablespoon olive oil.