The Bored Vegetarian

Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green OnionServes 3-4
1 cup Quinoa2 cups Low Sodium Vegetable Stock3 cups Sweet Potato, peeled and cut into small cubes2 cups Dinosaur Kale, stems removed, leaves chopped1 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 Oil1/3 tsp PaprikaSalt & Pepper to taste
Preheat 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.  View high resolution

Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green Onion

Serves 3-4

1 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 taste

Preheat 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. 

  1. gettinxlaid333 reblogged this from theboredvegetarian
  2. vegetablesoupforthesoul reblogged this from theboredvegetarian
  3. warsher reblogged this from theboredvegetarian
  4. thefashioncrazedme reblogged this from theboredvegetarian
  5. shoowiesner reblogged this from theboredvegetarian
  6. lemsb reblogged this from theboredvegetarian
  7. tinyhomehappyheart reblogged this from theboredvegetarian and added:
    Oh yeaaaahhhh.
  8. healthymeplease reblogged this from theboredvegetarian
  9. gabrielllamariie reblogged this from theboredvegetarian
  10. ohyumfood reblogged this from theboredvegetarian
  11. melrosegirl reblogged this from theboredvegetarian
  12. recipesforbears reblogged this from theboredvegetarian
  13. maroonairballoon reblogged this from theboredvegetarian
  14. deentoon reblogged this from theboredvegetarian
  15. whatevergetsmethrough-thenight reblogged this from theboredvegetarian
  16. electronchelle reblogged this from theboredvegetarian

blog comments powered by Disqus
Ultralite Powered by Tumblr | Designed by:Doinwork