- 1 sm zucchini
- 1 lg sweet potato
- 1 bunch kale (sub spinach if desired)
- 1/2 sm yellow onion
- 1 can of garbanzo beans
- 1 cup of pine nuts
- 1/2 cup dry quinoa
- 1 1/2 cups water
- 3 Tbsp olive oil
- 1-2 cloves garlic (sub 1 tsp powdered garlic)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp of plain hummus per serving as topping (optional)
- Cut all leafy greens of kale from stems into pieces roughly the size of a playing card. (The best way to cut kale is to slice directly along the stem, on both sides of the stem, removing the leafy green from the stem entirely. Then cut the greens into desired size. The stems are edible, so feel free to add them to the meal if desired. I like to put the greens into a colander after cutting to rinse.) Set greens aside for later.
- Cube the sweet potato and put in a pot with the dry quinoa.
- Add 1/4 tsp cumin and 1/4 tsp chili powder to the pot.
- Add water and put the pot on high heat.
- Cover pot and set a timer for 20 minutes, but reduce heat to medium-low once it reaches a boil. (No stirring is necessary while quinoa is cooking.)
- Chop onion and place in pan over medium heat with olive oil. **If using garlic cloves, mince garlic and add to the pan now as well. Add powdered garlic later with the other spices.**
- Slice zucchini, then cut slices into quarters. Add zucchini, kale, garbanzos, pine nuts, and remainder of the spices (add powdered garlic here).
- Cook until all veggies are tender, stirring occasionally.
- Serve veggies on a small bed of the quinoa and top with a tablespoon of hummus and a sprinkle of cumin or chili powder if desired.
Makes approximately 4 servings.