Quinoa with Mushroom, Kale and Sweet Potato – By Chef Ganesh Teli, Culinary Director, MonkeyBox

Ingredients:

  • 100 g Button Mushrooms (quartered)
  • 70 g Kale Leaves (chopped into 2” pieces)
  • 60 g Quinoa
  • 50 g Sweet Potato (peeled and cut into ¾” pieces)
  • 10 g Parmesan Cheese (grated)
  • 5 ml Olive Oil
  • 2 g Salt
  • 1 clove Garlic (thinly sliced)
  • 1 g Black pepper (crushed)
  • 1 cup Water

Method:

  • In a saucepan, bring the quinoa to a boil with a cup of water.
  • Reduce the heat, cover the saucepan and allow to simmer until the water is completely absorbed (approx. 12 – 15 minutes).
  • Meanwhile, heat oil in a small pot, over medium heat.
  • Add the sweet potatoes and mushrooms and sauté occasionally. Cook until the pieces begin to soften and turn golden brown (approx. 5 – 6 minutes).
  • Add garlic and cook for a minute. Finally add the kale, salt, and pepper and sauté frequently until the vegetables become tender (approx. 10 – 12 minutes).
  • Serve the vegetables over the quinoa and garnish with Parmesan cheese.

Nutritional Information (Per Serving)

Serving Size: 150 g (approx.)

  •  Calories: 217 kcal
  • Carbohydrate: 30.7 g
  • Fiber: 3.4 g
  • Sugar: Nil
  • Protein: 8.8 g
  • Fat: 6 g
  • Iron: 2.5 mg
  • Calcium: 127.1 mg
  • Sodium: 501.7 mg

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