Apple & Sweet Potato Quinoa

Name: Apple & Sweet Potato Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 2-1/4 cups chicken or vegetable stock; 1 cup quinoa, rinsed; 2 tablespoons canola oil; 2 pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch pieces; 2 shallots, finely chopped; 3 medium Gala or Honeycrisp apples, cut into 1/4-inch slices; 1/2 cup white wine or additional stock; 1/2 teaspoon salt; 1 can (15 ounces) black beans, rinsed and drained

When feeding three hungry boys, I rely on quick, filling and tasty meals. The guys aren’t big quinoa fans, but the sweet potatoes and apples won them over. —Cheryl Beadle, Plymouth, Michigan

Ingredients

2-1/4 cups chicken or vegetable stock
1 cup quinoa, rinsed
2 tablespoons canola oil
2 pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch pieces
2 shallots, finely chopped
3 medium Gala or Honeycrisp apples, cut into 1/4-inch slices
1/2 cup white wine or additional stock
1/2 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained

Directions

In a large saucepan, combine stock and quinoa; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is almost absorbed. Remove from heat.
Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add sweet potatoes and shallots; cook and stir 5 minutes. Add apples; cook and stir 6-8 minutes longer until potatoes and apples are tender.
Stir in wine and salt. Bring to a boil; cook, uncovered, until wine is evaporated, about 1 minute. Stir in black beans and quinoa; heat through.

Health Tip: Quinoa is one of the only plant foods that has all of the amino acids we need. Cook it up with gluten-free vegetable stock for a meatless meal that’s also gluten-free.

Nutrition Facts

1-1/3 cups: 423 calories, 7g fat (1g saturated fat), 0 cholesterol, 541mg sodium, 76g carbohydrate (23g sugars, 10g fiber), 12g protein.

Originally published as Apple Quinoa and Sweet Potato bowls in Simple & Delicious February/March 2016

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Georgia Peach

Feb 23, 2018

So good! I did add some cumin, garlic, and fresh cilantro for extra flavor. I bet the leftovers will be great wrapped in a corn tortilla!