1 cup quinoa, rinsed
2 TBSP olive oil
3 small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
kosher salt and black pepper
1 medium red onion, sliced
1 bunch kale (about ¾ lb), thick stems removed and leaves cut into bite-
size pieces (about 7 cups)
Cook the quinoa according to the package directions. Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 tsp salt, and ½ tsp pepper and cook, covered, stirring occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes. Add the onion to the pot and cook, stirring occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, stirring frequently and adding more kale when there is room, until tender, 3 to 4 minutes. Stir in cooked quinoa and toss until warm. Serve warm.