Williams Quinoa, Sweet Potatoes, and Kale
Remember Uncle Willy and his camel Mr. Thirsty? They've
just returned from a small village in Bolivia where a group
of Incans have been hiding from civilization since the conquistadores
forever changed the timeline. It was actually Mr. Thirsty
who wandered into their valley in search of water. He became
an instant two-humped celebrity as he paraded their current
Queen around, Queen Apichu Pahuac Pitahaya (Sweet Potato Flying
Cactus Pear--he apparently named her after chewing some coco
loco). As they departed, their gift in exchange for the two
humper joyride was this sweet dish.
2 cups quinoa, rinsed
one-quarter cup olive oil
3 small sweet potatoes (approx. 1 and one-half pounds), peeled
& cut into half-inch pieces
1 small onion, diced
1 teaspoon Kosher salt
one-half teaspoon black pepper
2 bunches kale (1 and one-quarter pounds), stems removed and
leaves cut into bite-size pieces
Cook the quinoa according to package directions.
Heat the oil in a large pan over medium heat. Add the sweet
potatoes, salt, and pepper and cook, covered, tossing occasionally,
until the potatoes begin to brown and soften, 8-10 minutes.
Add the onion to the pan and cook, tossing occasionally, another
Add as much kale as will fit in the pot and cook, tossing
frequently, and adding more kale when there is room, 3-5 minutes.
Serve the vegetables over the quinoa. Serves 8.
RETURN TO RECIPE