- 1 cup quinoa (uncooked)
- 2 cups water
- 1 pound kale (frozen greens, spinach, collard, chard, or a blend)
- 11 cloves garlic
- 1 clove
- 8 ounces white button mushrooms (sliced)
- 2 sweet potatoes (small, peeled & diced into ½ inch cubes)
- 1/3 cup olive oil (divided)
- kosher salt
- ground black pepper
- 8 ounces silken tofu
- 3/4 cup fresh herbs (tightly packed mixed, I used a blend of basil, parsley, & chives)
- 1 lemon (divided)
- 2 teaspoons white wine vinegar
Chaqueta H. 3 days ago
Great , very flavorful
Mariah Mahlendorf 5 days ago
So good. Great leftovers, next time I’ll prep all the ingredients ahead of time
SelfAware StrangeFruit 18 days ago
It came out awesome! I substituted the quinoa with a wild rice mix. I also replaced the salt with Spike seasoning. Simple enough to make..........
Vin A. 27 Oct
Great and healthy I also added chick peas with some seasoning
Gina Cruz 26 Oct
Easy & quick to make. Like other reviews, green dressing was super blah! I have to put all sorts of spices just to make it edible.
Trish 20 Oct
Loved the sauce - however I did add a bit of jalapeño. Great base recipe! I replaced the quinoa with lentils.
Ashley 11 Oct
I did a quick version by ditching the dressing and using some Tamari instead. It’s a great idea and you can change out the veggies to accommodate any leftover veggies or whatever you’ve got on-hand.
Kiki 11 Oct
Was really good and fulfilling! Didn’t care much for the sauce so next time I’ll try a different sauce.
Lanfur 19 Sep
It is a bit labour intensive but very good. I didn't have any quinoa on hand so made brown rice with pecans. The combination was nice and you can adjust the herbs and spices easily to fit your own tastes. Well worth the effort.
Tania Son-Vaca 18 Sep
Awesome!!! I didn’t have silken tofu but used Greek yogurt for the dressing instead and it turned out great! Also added Brussels sprouts and fried tofu squares. My hubby loved it! It’s a nice base recipe which you could change up in infinite ways.
Yummly User 10 Sep
Great bowl! Will make again.
Ioana C. 2 Sep
This one is amazing. Love it!
urbano 21 Aug
it was yummly i followed recipe would make again
Mary 19 Aug
Good flavor and overall easy to make!
Hey Mary!!! 9 Aug
This was a very delicious meal for me and my family. Although it took 3 hours to make we still enjoyed this. It is really easy to make (I’m 13) but u do need a lot of patience. We did add a little flavor to the quinoa but it was very good. I do think u should double the mushrooms because they do shrink and don’t make as much. Next time I would also shrink the amount of the green sauce because it made A LOT. Other than that I would recommend this to a lot of people.💛😊
Julia L. 4 Aug
love it! nice combination of flavors. the sauce is excellent! ended up going with red cabbage as my leafy vegetable. took a long time to cook, but tasty!
Inna S 1 Aug
Used spinach and didn't prepare the sauce in order to simplify. Quick and delicious!
Lady Hylle 22 Jul
Quinoa and sweet potatoe are a match made in heaven. Could of used more direction with 'fresh herbs', but it turned out good when i just went with whatever i had.
Scott 6 Jul
Fantastic. Nice to have something that feels healthy yet nourishing. Easy to make substitutions. Loved the silken tofu sauce. So fresh!
Moin 29 Jun
It was great. I took it to work. Really tasty
Hooper 20 Jun
It was good. I did lightly season everything to my liking. Iade it as a meal prep for work. I made a bowl of the sauce and apply it once I take the meal out of the microwave.
S O Kelly 19 Jun
Sauce was a tad too vinegary for my taste Next time I’ll do no vinegar in the sauce and switch out quinoa for couscous
Minor 16 Jun
So flavorful! I substituted cilantro-lime brown rice for the quinoa and cooked the sweet potato a little differently since my oven was broken. It was seriously delicious. The sauce is amazing!
Nai M 8 Jun
Yummy! I love it! Made it just as is was flavorful!
Jeni 28 May
A lot of prep but really good!!
WizardCulinaire 28 May
It was really good and I’ll make it again
Dina Regalado 21 May
Amazing! Everyone loved this dish.
Lynzie S. 16 May
Threw some asparagus in the bowl since my husband doesn’t care for mushrooms, very tasty!!
Joelle VanderSlagt 16 May
AMAZING used fresh spinach instead of frozen kale
Selin 15 May
Very delicious!! Loved it!