From Real Simple
1 cup quinoa (or you could substitute cooked rice)
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 (use 2-4 bulbs of green garlic)
1/2 to 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine (or chicken/veggie broth)
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Directions 1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
3. Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.
Serves 4. Per serving: 361 calories, 12 g fat,
2g saturated Fat, 5mg cholesterol, 560mg sodium, 13g protein, 51g carbohydrate, 6g fiber.