Spicy Quinoa with Sweet Potatoes

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 3/4 cups quinoa
  • 3 cups low-sodium chicken broth
  • Kosher salt
  • 3 tablespoons vegetable oil
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ancho chile powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 small red jalapeno pepper, seeded and thinly sliced
  • 2 small sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1/3 cup roughly chopped fresh cilantro
  • 1 to 2 tablespoons fresh lime juice
Directions
  • Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.

  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.

  • Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

  • Photograph by Linda Pug


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes