Step 1

Peel and cut the sweet potatoes into 1/4-inch sized pieces and set aside.

Step 2

Heat a large skillet or sauté pan over low-medium heat and add in the olive oil. Then add in the shallot and sweat for 1 minute.

Step 3

Turn the heat up to medium-high and add in the diced sweet potatoes and sauté for 2 minutes. Then add in the garlic, sage and quinoa, and sauté for 2 minutes more.

Step 4

Add in the apple cider vinegar, salt and pepper. Stir and allow the acid to cook off for 1 minute.

Step 5

Turn the heat down to low and add in 1 1/2 cups vegetable broth. Stir, cover and cook for 12 minutes.

Step 6

Remove the lid, add in the remaining broth, kale and parsley. Stir and simmer uncovered for 3 minutes or until the kale is bright green, and the sweet potatoes and quinoa are tender.

Step 7

Taste and season with more salt and pepper if desired and serve warm.