Monday, June 25, 2012

Curried Sweet Potato and Spinach Over Quinoa

Curried Sweet Potato and Spinach Over Quinoa

INGREDIENTS:

  • 1 cup red quinoa
  • 4 medium sweet potatoes
  • 1 large red onion, chopped
  • 1/4 cup olive oil [they used ghee, and I wished I would have]
  • Large handful [or two!] of spinach, roughly chopped
  • 1 cup vegetable broth
  • 1/4 cup currants
  • 1 clove of garlic, minced
  • fresh ginger, grated
  • 1/4 cup curry powder
  • 1 teaspoon salt

DIRECTIONS:

  1. Preheat oven to 475ยบ.
  2. Scrub potatoes and cut into 1″ cubes. Leave that skin on!
  3. Toss them with a little bit  of olive oil and salt and arrange on a baking sheet lined with a silpat [or parchment/aluminum foil or don't.It's not me doing the dishes!]
  4. Rinse and strain the quinoa before adding it to a saucepan with two cups of water.
  5. Bring the pot to a boil, and cook for 12-15 minutes until all of the water has absorbed. Remove it from the heat.
  6. Heat the oil [or ghee] in a large saucepan. Add the onion and cook until softened.
  7. Add the garlic and ginger, and cook a few minutes more until fragrant.
  8. Add the sweet potatoes, broth, and curry powder. Stir to coat.
  9. Bring to a simmer and cook for 5-10 minutes, adding some salt to taste.
  10. Finally, add the chopped spinach and stir until wilted.
  11. Serve over quinoa.

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