This rissotto-like one-pot quinoa dish whips up in no time and tastes incredibly rich and creamy, even though it's secretly healthy, gluten free and vegan. —Danielle Dewar
4 as a side 2 as a main
large leaves of black kale or green kale
large japanese sweet potato
as much as you want
black pepper lemon
pink salt or sea salt, plus more to finish
small white onion
good olive oil or coconut oil
apple cider vinegar
of peeled fresh ginger root, about 2 inches long
In This Recipe
Peel and chop up the sweet potato into tiny cubes. Place in medium sized pot with tight fitting lid. Using a fine mesh sieve, thoroughly rinse and drain the quinoa. Add to the pot.
Add in the turmeric and fresh ginger, chopping the ginger into four pieces. Add 1 tsp of fresh black pepper. Peel and chop the onion into a fine dive, add to the pot.
Chop up the kale into tiny pieces, add to the pot. Add clean water to the pot, enough to cover everything by 1/2 an inch. Place on high heat and bring it to a boil. Once boiling, cover then turn heat down to simmer. Let it cook for about 12 minutes, until the quinoa looks cooked through.
After the 12 minutes, uncover and add 1-2 tbsp of the oil of your choice, a large pinch of salt, the vinegar and more black pepper. Stir, increasing the heat if the mixture is still watery and covering again if it is. Cover and reduce heat to simmer, for another 5 minutes.
Uncover and taste. Add more salt and pepper if it needs it, I like it very peppery. Add more vinegar if you want it to taste cheesy. Stir well and serve in two large bowls. I like drizzle mine with a tbsp of olive oil, more salt and lots of black pepper.