1 cup quinoa
2 cups broth or water
1 sweet potato
2 shallots or 1 small onion
1 bunch kale
1 TBSP oil (coconut, olive, or vegetable)
2 TBSP Spice by Rachel Sweet SWEET FENNEL MIX
To make this recipe faster, cook your sweet potato a day or 2 beforehand!
Preheat oven to 400 degrees F. Wash the sweet potato and pierce in several places on the skin with a knife or a fork. This is to let the steam escape while cooking. Put the sweet potato on a baking dish lined with parchment paper and cook for 45 minutes. When it is finished cooking, either stick it in the fridge for another day or continue the recipe.
Put the cup of quinoa into a small colander or strainer and rinse well. Quinoa can taste bitter if not rinsed. Put the rinsed quinoa and the 2 cups broth or water into a pot on the stove. Heat to boiling and then turn the heat down to its lowest setting and cover. Allow to simmer for approximately 15 minutes. Keep an eye on it so it doesn't burn! When there is no liquid left in the pot shut the heat off and remove the pot from the hot burner.
Wash and chop the shallots or the onion and set these aside. Wash the kale in a colander and rip bite sized pieces of it from the main stem. Discard the stems. Set the kale aside. Remove your cooked sweet potato from either the oven or the fridge depending on when you cooked it. Chop both ends off and peel it with your hands. The skin should rip off easily now that the potato is cooked. Chop the sweet potato into bite sized pieces and set aside.
Put the oil in a large pot and turn the heat to medium. Add the shallot or onion and cook for 5 minutes. Then add the 2 tablespoons of SWEET FENNEL MIX, the kale, and the cooked sweet potato and cook for an additional 10 minutes. When the quinoa is done cooking, dump it into the pot with the veggies and stir to mix. Serve hot.