Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green Onion
Serves 3-41 cup Quinoa
2 cups Low Sodium Vegetable Stock
3 cups Sweet Potato, peeled and cut into small cubes
2 cups Dinosaur Kale, stems removed, leaves chopped
1 cup Chickpeas (recommend that you use dried and follow cooking directions on the bag)
1/8 cup Green Onion, chopped (white/light green only)
1 1/2 Tbsp Extra Virgin Olive Oil
1/3 tsp Paprika
Salt & Pepper to tastePreheat oven to 350 degrees. Spread sweet potatoes on a baking sheet and drizzle with about a tablespoon of olive oil. Toss to coat. Season with salt and sprinkle with paprika. Roast in the oven for about 15-20 minutes, or until potatoes are soft, tossing halfway through. In a saucepan, bring 2 cups of vegetable stock to a boil. Add quinoa and stir. Cover and reduce heat to a simmer. Simmer for about 15 minutes or until the quinoa is cooked through and the liquid has mostly evaporated. In a saute pan, saute the kale and chickpeas in remaining olive oil. Add quinoa and sweet potato and toss everything together. Season with salt and pepper. Spoon into a serving bowl and top with green onion. Serve warm.
