I recently found myself feeling the need to do “something different”. I know, that sounds a little crazy but when you work all the time like I do, occasionally you just need to get off the regular world and into another one. I decided that I would take a cooking class with Sur La Table. If you have one of these stores in your area, I would highly advise taking a class with them. It was a lot of fun and I learned a lot.
I want to share one of the recipes they taught us. It is a very easy recipe that turned out delicious. Everyone I have shared it with has enjoyed it. The recipe is easy but its also very good for us. Thanks Sur La Table.
Sweet Potato Quinoa Risotto with Kale and Walnuts
Makes 4 servings:
2 cups quinoa
1 bunch Tuscan kale. Remove center ribs and cut into 1/2 pieces.
3 tablespoons grape seed or olive oil, divided.
1 medium clove garlic, peeled and minced.
1 medium shallot, peeled and minced.
1 pound sweet potatoes, peeled and cut into 1/4- inch diced.
3 cups vegetable broth, low sodium, organic.
1 tablespoon fresh lemon juice.
Kosher or Himalayan salt and freshly ground black pepper.
1/2 cup toasted walnuts, roughly chopped.
** Prewash the kale and be sure it is dry before using. This keeps it from wilting.
** To toast the walnuts, place them in a medium saucepan and dry-fry, shaking the pan over a medium heat until the walnuts begin to brown and look toasty.
To prepare the quinoa: Place the quinoa in a fine mesh sieve and rinse with cold running water until the water becomes clear, about 1 minute.
In a medium saucepan, add 2 tablespoons grape seed oil, coconut oil, or olive oil and heat over medium heat, when the oil is shimmering, add the shallot and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the sweet potato and cook until coated in the aromatics, about 2 minutes.
Add the quinoa to the saucepan, add the broth and increase the heat to bring to a boil. Once boiling, reduce the heat to medium-low, cover and simmer until the liquid is absorbed and the quinoa and sweet potato are tender, about 20 minutes. Remove the pan from the heat, keep covered and let stand 3 to 5 minutes.
To cook the kale: Place the remaining 1 tablespoon of oil in a large skillet and place on the stove over medium heat. When simmering, add the kale and cook, stirring constantly, until just wilted, about 4 minutes.
To assemble risotto: Transfer the quinoa to a bowl and using a fork, fluff until all the grains are light. Using a spatula, stir in the kale and lemon juice. Taste and adjust seasoning with salt and pepper.
Sprinkle with toasted walnuts and serve immediately.
-Dr Fredda Branyon