| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 291 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 399 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 5 grams |
| Protein | 9 grams |
| Sugar | 4.5 grams |
Reviews
I made it but had to make some modifications. First, I only had regular chili powder, so I added a dash of cayenne. Really only a teeny bit, not enough to qualify for anything. Only had a green jalapeno, not red. Also, didn’t have any coriander so I just added a sprinkle of dried cilantro. And halved the recipe but kept the amounts in proportion. Also, it’s worth mentioning that my quinoa was half tri-color quinoa and half white, and the tri-color adds a lot to any dish esp. when toasted in the pan as suggested.
So it was good. Very spicy. Maybe it was my modifications, but it needed a counterpoint of something sweet since the spices overpowered the sweet potatoes completely. It was hot, so I tried it with diced avocado and that was quite good. But it really needed something sweet, so in the other side of the bowl I tried cut up orange slices. Really good with the orange slices.
Will make it again.
So it was good. Very spicy. Maybe it was my modifications, but it needed a counterpoint of something sweet since the spices overpowered the sweet potatoes completely. It was hot, so I tried it with diced avocado and that was quite good. But it really needed something sweet, so in the other side of the bowl I tried cut up orange slices. Really good with the orange slices.
Will make it again.
Very good salad. Perfect warm spicy flavor. No changes to the recipe. I didn’t use all the cooked quinoa in the salad (saved it for another use) — it would have been too much quinoa in portion to the sweet potatoes and the ‘dressing’. I think the ‘dressing’ i.e. the spices, onion, garlic & broth mixture makes this dish. It’s definitely a keeper — easy and delicious.
This is a delicious recipe for easy weekly meal prep. I substituted the sweet potato with butternut squash to make it a bit healthier. It’s deliciously spicy and leaves me feeling energized for the afternoon. Will definitely make again.
I felt like this recipe had too much quinoa. Next time I would only make 1 cup of quinoa so that the sweet potatoes aren’t overwhelmed
Do you use 1 3/4 cups cooked or uncooked quinoa for the recipe?
Beautiful colors and amazing flavor! I made this with less heat for my “not so spicy family”. Definitely a repeat.
I made too many changes to give it a fair review but the idea behind this recipe is great. The main change I made was using butternut squash instead of sweet potatoes. I also used a can of green chilies instead of the jalapeño and it still turned out great. Husband even had a second serving.
Very good, a little hotter than I like it. Would leave out jalapeno next time, I already reduced by 1/2
Excellent! I don’t like spicy so I left out the jalapeño and use 1/2 the amount of chili powder. Will make this one of my go to recipes
Very good, I used red quinoa and it was delicious. Next time I would add more chili powder. Wish it was spicier.