Thursday, November 15, 2012

Curried Quinoa, Kale and Sweet Potatoes

This recipe is loosely based on this recipe.

Several weeks ago, I picked an entire plastic shopping bag full of kale. It nearly filled up the crisper drawer it was so full. I've been slowly making my way through the bag.

The original recipe used spinach, but since I had kale, I modified it.

Curried Quinoa, Kale and Sweet Potatoes
 1 large sweet potato
1/2 c dry quinoa, cooked per package instructions
enough kale to fill up your salad spinner, after removing the central rib from each leaf
chickpeas, prepared per this recipe
1/3 c raisins
about 5 dried apricots, diced
1 medium yellow onion, diced
2-3 cloves garlic, minced
salt and pepper
1/2 to 1 tsp sweet curry powder, to taste
olive oil

Start by preparing the sweet potato. Dice into 1/4" to 1/2" pieces. Spread out flat on a cookie sheet, sprinkle with olive oil, salt and pepper, and roast in a 350 degree oven until tender, about 20 minutes. Stir at least once during cook time, to keep them from sticking.

I already had the chickpeas prepared. If you don't, put in them in the oven with the sweet potatoes.

Put about 1 Tbsp olive oil in a large skillet or dutch oven. Saute the onion until tender.

Then add the raisins, apricots and garlic. Saute for a couple minutes.

Then add the kale and stir. Put the lid on and let the kale steam for a few minutes. You may need to add a little water. Steam until it's at the consistency you want. I like my kale to still be a vibrant green; if you cook too long it will turn brown. Turn off heat.

Stir in the sweet potoatoes, chickpeas and quinoa. Then start seasoning with curry powder. I ended up using one teaspoon.

I topped mine with sharp white cheddar, which melted nicely when reheated for lunches at work.

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