Quinoa, kale, sweet potato and mushroom salad

Kale, Sweet Potato, Mushroom, Quinoa Salad

Pointer 1: This preparation is loaded with protein, potassium, and vitamins.


  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
  • 10 ounces button mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
  • 3/4 cup dry white wine
  • kosher salt and black pepper
  • 1/4 cup parmesan cheese (optional)


Cook quinoa in a pot. You may use vegetable broth instead of plain water. Use 1:2.5 cups as proportion of quinoa to water. Quinoa should not be too dry or sticky but fluffy.

Peel and slice garlic. Toast in olive oil.

Boil potatoes separately. Peel skin and cut into quarters. Add to garlic.

Add mushrooms to pan and saute. Finally, add washed and chopped kale leaves to the pan. Contnue sautéing until kale wilts a little.

Transfer quinoa to a serving bowl. Add the sautéd kale, mushroom and sweet potatoes over the quinoa. Sprinkle salt and fresh ground pepper. Add parmesan cheese over warm salad and serve.

^ Please contact me for help with any of these ingredients or utensils.

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