With the holidays upon us, I’ve been busy helping around the house with decorations and spreading good cheer, usually in the form of 24/7 Christmas music stations. Because it IS that time of the year, folks!
To keep sharing good tidings with my readers, I whipped up this FREEBIE just for you!
Just something quick I threw together for you. You can download and print on card stock for best results.
Today’s recipe is inspired by the Food Network’s Spicy Quinoa and Sweet Potato recipe. I didn’t have a number of the ingredients on hand so I made quite a few substitutions.
Quinoa is on my dinner plate every week and for good reason. This “super food” is a great source of protein, fiber and antioxidants. And as part of a healthy diet, quinoa helped me lose fifteen pounds in 2017. I’ll tell you all about that in a future post.
While quinoa may still be somewhat new for most of us, I’ve paired the grain with some old super food favorites: sweet potato and kale. Both are chockful of fiber and vitamins including Vitamin A, Vitamin B, magnesium and folate.
This recipe will not fail to deliver on nutrition.
I didn’t have chili powder on hand so I used cayenne, paprika and cinnamon instead. No chicken stock or broth so in lieu of that, I used plain water. No cilantro either, which is fine with me because, really, it’s a garnish. I used bottled lime juice because that’s what we had on hand…and it’s convenient!…but you could use fresh limes, too.
Also, I can’t handle super spicy food. For me, that means jalapenos and anything else in the hot pepper category. The one skillet meal that resulted today was instead a flavorful concoction that had my kitchen smelling absolutely seasonal.
Based on the reviews for this recipe at The Food Network, I was mindful of how much salt I added while cooking. So my alterations below may not have enough salt for some of you. However, I think the dish turned out great for anyone watching their blood pressure.
So is cilantro really just a garnish? Let me know your thoughts below!
- 1 cup quinoa, uncooked and rinsed
- 4 1/2 cups of water
- 1 1/2 teaspoons Kosher salt
- 3 tablespoons vegetable oil
- 1/2 red onion, thinly sliced
- 3 cloves garlic, crushed
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 cup chopped frozen kale, thawed
- 2 small sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons lime juice
- Rinse the quinoa under running water for thirty seconds using a micro-perforated colander or something similar. Add the quinoa to a saucepan with 3 cups of water and 1 teaspoon of salt. Bring to a boil then simmer for 15 minutes until all the water has been absorbed. Remove from heat and cover for another 15 minutes. Fluff with a fork.
- While the quinoa is cooking, heat the vegetable oil in a medium skillet over medium-high heat. Add garlic and red onion and cook until the garlic starts to brown, about 3 minutes. Add all the spices except the remaining salt and continue cooking while stirring for another minute until the onion darkens from the spices. Add 1 ½ cups of water, remaining ½ teaspoon of salt, sweet potatoes and kale. Bring to a simmer. Stir occasionally while cooking for another 15 minutes or until the sweet potatoes are tender and liquid is absorbed.
- Add the quinoa to the sweet potato and kale mix. Then add the lime juice and salt to taste. Serve immediately.