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Papi Chulo and I assumed from day one that we wouldn’t be able to spend our first anniversary together. In fact, we knew it so early on that we intentionally celebrated our one month anniversary! It’s okay, though – we’ve decided to officially call ourselves newlyweds for the next year, too.
So what’s all that got to do with a quinoa, sweet potato, and kale skillet? Well, instead of celebrating our anniversary with my husband, I ended up enjoying a nice brunch with my mom and sister. I ordered a dish that included sweet potatoes, kale, and quinoa and I loved it! I haven’t seen anything all that similar online, so I decided to make my own version of the dish and share it with y’all.
This quinoa skillet is a great choice for breakfast, lunch, or dinner. It does take about an hour to prepare, but most of that is not active time. The meal has lots of vitamins and a great dose of fiber, plus quinoa is a complete protein! That’s pretty cool. For even more protein, you can add a poached or fried egg. Alternatively, you can leave the egg off and you’ll have a tasty, vegan-friendly dish!
I promise you that my potatoes are actually sweet potatoes, they’re just a milder variety that happens to not be bright orange. I really prefer them to the usual suspect-style orange sweet potatoes, but any type of sweet potato will work. You can also use whatever variety of quinoa you prefer – it comes in all different colors, too!
You also have some kale choices. I love using baby kale because I don’t have to cut it up, but you can use any kind of kale. I also enjoy using red kale (as shown in this kale cranberry salad recipe) because it is more tender than “normal” kale. If you’re using full sized leaves, just make sure to cut the stems out and roughly chop the leaves before adding them to the skillet.
As a final note before getting to the recipe – I didn’t add garlic or many other seasonings because I wanted the natural flavors of the other ingredients to shine through. Feel free to add other herbs and spices to make the dish more bold if you can handle that at breakfast! Don’t worry, the onions do not make this dish overly pungent. By the time they’re cartelized, they’re sweet and tender. Because I know some people are not big on onions (ahem, Papi Chulo), this recipe only calls for one onion. You can use multiple onions if you’re all fans!
I have to admit I am not a poached egg master. I follow the Serious Eats poached egg recipe and recommend you check it out, too, if you’re not familiar with the technique.
Writing up this recipe and looking at the pictures makes me want to prepare this sweet potato skillet again pronto. The rich flavors and contrasts are amazing! Plus it’s fun to write a fall recipe that doesn’t involve pumpkin. The weather here doesn’t change much, but we may be lucky enough to visit some fall temperatures later in the season. Based on things written in recent emails, I think Papi Chulo didn’t quite believe me that leaves change colors in fall until he saw it on an episode of Planet Earth. Poor guy – Charleston, South Carolina has the most changeable seasons he’s ever experienced! I can’t wait to show him West Virginia. =)