Quinoa With Mushrooms, Kale & Sweet Potatoes

1 cup quinoa
2 Tbs olive oil
1 lb sweet potatoes, peeled and cut into 3/4-inch pieces
10oz button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)

1) Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
2) Meanwhile, heat the oil in a large pot over medium heat.
3) Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
4) Stir in the garlic and cook for 1 minute.
5) Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
6) Serve the vegetables over the quinoa and sprinkle with the Parmesan.

Review:  Mike recently read that sweet potatoes are a super food.  They're loaded with nutrition, fiber and are great for low-carb or diabetic diets.  So, I looked up some new recipes to include more sweet potatoes into our diet.  I had been assuming they were as bad as white potatoes, but was pleased to hear how great they are.  So, combined with the kale, cheese and quinoa, we've got a super nutritious dinner!  And, it was pretty yummy.