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 475º.
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.