Kale with Sweet Potato and Quinoa

My friend actually told me about this recipe for kale with sweet potato and quinoa, and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a one cup serving is plenty during a cleanse. It's a great side for Juice January or anytime.I usually make enough for a few dinners and pair it with a different protein each night. It's also great to mix in other types of kale or spinach.

Kale with Sweet Potato and Quinoaserves 4You will need:- 1 cup quinoa- 2 tablespoons grapeseed oil- 2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.- 1/2 cup sliced button mushrooms- 2 garlic cloves, minced- 1/2 cup vegetable stock- 1 teaspoon salt- 1/2 teaspoon black pepper- 1/2 teaspoon red chile flakes- 1 bunch kale, stems removed and leaves cut into 1-inch pieces

 To prepare:In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes; I like to roast them separately to add depth of flavor to this dishMeanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.To serve, toss the quinoa with the vegetable mixture.The Daily Meal is a great resource for anything food and entertaining. Check it out!{I am a contributor to the Daily Meal, but did not write this recipe}