Spicy Quinoa With Sweet Potatoes
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.75 cups
Quinoa3 cups
Chicken Broth (low-sodium)3 tbsps
Vegetable Oil2 cloves
Garlic (finely chopped)1 tbsp
Ancho Chile (powder)1 tsp
Ground Coriander1 tsp
Ground Cumin2 tbsps
Lime Juice (fresh)Directions:
1
Put the quinoa in a bowl and cover with water; drain
2
Repeat twice; drain well
3
(This will help remove bitterness
4
) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes
5
Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt
6
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
7
Meanwhile, heat the vegetable oil in a large skillet over medium heat
8
Add the red onion and garlic and cook until slightly softened, about 4 minutes
9
Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute
10
Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt
11
Increase the heat to medium high and bring to a simmer
12
Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes
13
Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt
14
Photograph by Linda Pug