Quinoa with Squash, Kale, and Pecans
Servings: 6
Ingredients
- 1 cups quinoa, rinsed
- 2 Tbsp. olive oil
- 1 lb. vegetables (squash, sweet potato, or carrots), cut into 1-inch pieces
- kosher salt and black pepper
- 1 medium red onion, sliced
- 2 bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
For topping:
- 4 poached eggs
- pesto
- toasted pecans
Instructions
- Cook the quinoa according to the package directions.
- Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the vegetables, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the vegetables begin to brown and soften, 6 to 8 minutes.
- Add the onion to the pot and cook, tossing occasionally, until the vegetables and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
- Serve the vegetables over the quinoa, top each serving with a poached egg and serve with pesto and pecans on the side.
Notes
Adapted from Real Simple.