Spicy Quinoa with Sweet Potatoes

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 291, total fat 10 G., saturated fats 1 G., proteins 9 G., carbohydrates 42 G., fiber 5 G., cholesterol 0 mg, sodium 399 mg, sugar 4.5 G.

Sweet sweet potatoes make a delightful contrast to this spicy Mexican-inspired quinoa side dish. Cook the quinoa in chicken broth, rinsing it several times beforehand to prevent bitterness, and toss with separately cooked spiced sweet potatoes. The garnish includes chili powder, jalapeño pepper, cumin, and coriander for a rich flavor that will please any lover of spicy dishes. Finish with a sprinkle of fresh cilantro and a squeeze of lime. Serve with meat or poultry, or enjoy as a self-contained and healthy main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 3/4 cups quinoa
3 cups lightly salted chicken broth
3 tablespoons of vegetable oil
Half a red onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp ancho chili powder
1 teaspoon ground coriander
0.5 tsp ground cumin
1 small red jalapeño, seeded and thinly sliced
2 small sweet potatoes, peeled and cut into 1cm pieces.
1/3 cup coarsely chopped fresh cilantro
1 - 2 tbsp freshly squeezed lime juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: quinoa, sweet potato, cilantro, lime juice, ancho pepper, coriander, cumin

Cooking the dish according to the recipe:

Place the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. This will help remove the bitterness. Transfer the quinoa to a medium saucepan and heat over medium heat, stirring 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 boil, then cover the pan, leaving the lid slightly ajar to allow steam to escape. Reduce heat to medium-low and simmer 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 softened, about 4 minutes. Add the chili powder, coriander, and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1.5 cups chicken broth, jalapeño, sweet potato, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the sweet potato is tender and the liquid is almost absorbed, about 15 minutes.