Quinoa with Mushrooms, Kale, and Sweet Potatoes

1 cup quinoa

2 tbsp. olive oil

2 small sweet potatoes, peeled and cut into 3/4 –inch pieces

10 ounces button mushrooms, quartered

2 cloves garlic, thinly sliced

1 bunch kale, stems discarded and leaves torn into 2-inch pieces

¾ cup dry white wine

Kosher salt and black pepper

¼ cup grated parmesan

Place the quinoa and 2 cups water in small saucepan and bring to a boil.

Reduce heat and simmer, covered, until water is absorbed, 12-15 min.

Meanwhile, heat in oil in a large pot over medium heat.

Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5-6 min.

Stir in the garlic and cook for 1 min.

Add the kale, wine, ¾ tsp. salt, and ¼ tsp. pepper.

Cook, tossing often, until the vegetables are tender, 10-12 min.

Serve the vegetables over the quinoa and sprinkle with parmesan.