This recipe can be easily doubled. Store leftovers in an airtight container for up to 3 days. This recipe would be delicious with some goat or feta cheese.
Heat the ghee over low heat in a large skillet. Add in the shallot and sweat for 1 minute.
Turn the heat up to medium and add in the sweet potatoes, stir and sauté for 2 minutes. Then add in the garlic, sage and quinoa, stir and sauté for 2 minutes more. Turn up the heat to medium-high and add in the white wine. Stir, allow the liquid to evaporate somewhat.
Then add in 1 1/2 cups vegetable broth, stir, turn heat down to low, cover and cook for 12 minutes.
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.
Season with salt and pepper and serve warm.
Equal parts lemon juice or apple cider vinegar can be subbed in for the white wine. Olive oil or butter can be used in place of the ghee.