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Sunchoke and Kale Hash with Currants over Red Quinoa

Ingredients (14)

  • 2/3 cups red quinoa
  • Kosher salt
  • 8 ounces dinosaur kale
  • 12 ounces sunchokes
  • 1 red onion
  • 4 ounces cremini mushrooms
  • 1 lemon
  • 2 sprigs fresh thyme
  • 1 packet Dijon mustard
  • 1 teaspoon agave syrup
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1 packet unsalted butter
  • 2 tablespoons dried currants
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Sunchoke and Kale Hash with Currants over Red Quinoa

We’re loving the trend of vegetarian hash at our favorite brunch spots, so why not re-create the dish at home? Chef Elana’s light, seasonal recipe features nutty sunchokes, dinosaur kale, mushrooms, and currants, served over red quinoa with a lemon, Dijon, and thyme vinaigrette. Breakfast for dinner, all day every day.

Instructions

  1. 1Bring a small pot of water to a boil over high heat. When water is boiling, add quinoa and a pinch of salt and cook until tender, about 15 minutes. Drain, return to pot, and cover to keep warm.
  2. 2While quinoa cooks, rinse kale and tear leaves into bite-size pieces, discarding stems. Rinse sunchokes and cut into 1-inch pieces. Peel onion, halve, and thinly slice. Wipe mushrooms clean with a damp paper towel and quarter. Halve lemon. Pick thyme leaves, discarding stems.
  3. 3Place sunchokes in a medium pot and cover with cold water. Place over high heat and bring to a boil. Add a generous pinch of salt and cook until sunchokes are almost tender, about 8 minutes. Add kale to pot and cook until bright green, about 30 seconds. Drain and pat vegetables dry with paper towel. Set aside.
  4. 4While sunchokes cook, in a small bowl, whisk together juice of 1/2 lemon, Dijon mustard, agave, thyme, and 1 tablespoon olive oil. Taste and add salt and pepper as needed. Discard remaining lemon.
  5. 5Heat 1 tablespoon oil and butter in a medium pan over medium heat. When oil is shimmering, add sunchokes, kale, mushrooms, and onion. Season with salt and pepper and cook until sunchokes are browned, pressing vegetables down into the pan using a spatula, 8 to 10 minutes. Taste and add salt and pepper as needed.
  6. 6Divide quinoa evenly between 2 plates. Top with hash and drizzle over dressing. Garnish with currants and serve.
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