Sweet Potato Quinoa with Sauteed Kale and Walnuts
By Tested and perfected in the Sur La Table kitchen
Sweet Potato Quinoa with Sauteed Kale and Walnuts
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
Sweet Potatoes:
Quinoa Pilaf:
- 4 lbs. sweet potatoes, peeled, seeded and cut into ½-inch dice
- ¼ cup olive oil, plus more as needed
- Kosher salt and freshly ground black pepper to taste
Quinoa Pilaf:
- 2 cups quinoa
- 3 tablespoons olive oil, divided
- 1 medium shallot, peeled and minced
- 1 medium clove garlic, peeled and minced
- 3 cups vegetable or chicken broth, low-sodium
- 2 cups thinly sliced Tuscan kale
- 3 tablespoons lemon juice
- 2 tablespoons minced flat-leaf parsley
- Kosher salt and freshly ground black pepper
- ½ cup toasted roughly chopped walnuts
Preheat oven to 375°F and position an oven rack in the upper third.
Place the diced potatoes in a large bowl and toss with oil, salt and pepper, until all pieces are well coated and shiny. Spread the sweet potatoes in an even layer on a silpat-lined baking sheet. Transfer the baking sheet to the oven and roast until golden-brown and tender, about 25 to 30 minutes.
To prepare quinoa: Place the quinoa in a large colander and rinse with cold running water until the water is clear, about 1 minute. In a medium saucepan, add 2 tablespoons of the olive oil and heat over moderate heat. When the oil is shimmering, add the shallot and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the quinoa to the saucepan then add the broth and increase the heat to bring to a boil. Once boiling, reduce the heat to medium-low, cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
To sauté kale: Place a skillet on the stove over medium heat and add the remaining oil. When the oil is shimmering, add the kale and cook, stirring frequently, until the kale is wilted and tender, about 4 minutes. Taste and adjust seasoning with salt and pepper.
To finish risotto: Transfer the quinoa to a bowl and using a fork, fluff until all the grains are light.
Using a silicone spatula, fold in the sweet potato, kale and lemon juice and cool until room temperature, about 5 minutes. Stir in the parsley, taste and adjust seasoning with salt and pepper.
To serve: Divide the quinoa between 4 warmed dinner plates. Sprinkle with walnuts and serve immediately.
Place the diced potatoes in a large bowl and toss with oil, salt and pepper, until all pieces are well coated and shiny. Spread the sweet potatoes in an even layer on a silpat-lined baking sheet. Transfer the baking sheet to the oven and roast until golden-brown and tender, about 25 to 30 minutes.
To prepare quinoa: Place the quinoa in a large colander and rinse with cold running water until the water is clear, about 1 minute. In a medium saucepan, add 2 tablespoons of the olive oil and heat over moderate heat. When the oil is shimmering, add the shallot and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the quinoa to the saucepan then add the broth and increase the heat to bring to a boil. Once boiling, reduce the heat to medium-low, cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
To sauté kale: Place a skillet on the stove over medium heat and add the remaining oil. When the oil is shimmering, add the kale and cook, stirring frequently, until the kale is wilted and tender, about 4 minutes. Taste and adjust seasoning with salt and pepper.
To finish risotto: Transfer the quinoa to a bowl and using a fork, fluff until all the grains are light.
Using a silicone spatula, fold in the sweet potato, kale and lemon juice and cool until room temperature, about 5 minutes. Stir in the parsley, taste and adjust seasoning with salt and pepper.
To serve: Divide the quinoa between 4 warmed dinner plates. Sprinkle with walnuts and serve immediately.