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*Recipe appears in Healing Bone Broth Recipes by Sharon and Reb Brown, co-founders of Bonafide Provisions
For those who add quinoa into their food program, this is a perfect dish. Between the olive oil, kale, bone broth and sweet potatoes, you’ve got a delicious combination that pairs well with grilled chicken or fish. And, the sweet potatoes make it perfect to add to those holiday meals!
Sweet Potato And Kale Quinoa Recipe
- 1 cup (170 g) quinoa
- 2 cups (480 ml) Chicken Bone
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 cup (180 g) diced sweet potato
- 1 cup (100 g) shredded kale
- 1 cup (50 g) diced carrots
- 1⁄3 cup (50 g) diced onions
- 1 clove garlic
- 1 tbsp (15 g) butter
- Sea salt, to taste (we recommend Selina Naturally Celtic)
- Cracked black pepper
Place the quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Drain. In a saucepan, add quinoa to the broth and bring to a rolling boil. Lower the heat and cook covered for 15 minutes. Turn the heat down to the lowest setting. Cover and cook for 15 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. If any liquid remains on the bottom of the pan, then return the pot to low heat and continue to cook until all the liquid is absorbed. Set aside. In a large skillet, heat the olive oil to medium heat and add all the vegetables except the garlic. Sauté until the vegetables are soft and the onion is translucent. In the last 3 minutes of cooking, add the garlic and butter and sauté. Transfer the cooked quinoa from the saucepan to the skillet and mix the vegetable medley and quinoa well. Salt and pepper to taste.