Quinoa with Sweet Potato, Chickpeas and Spinach
Recipe from Susan Nye's Around the Table
Delicious on a meatless Monday, this warm and cozy dish includes some kid favorites – quinoa, sweet potato and chickpeas.
Number of Servings
Apple cider vinegar
1 tsp. smoked paprika
1 tsp. cumin
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 large onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 1/2 c. quinoa
3 c. vegetable or chicken broth
1 sprig fresh thyme or 1/2 teaspoon dried
1 1/2-2 c. cooked chickpeas, rinsed and drained
8-10 oz. fresh baby spinach
About 1/3 c. pine nuts or hulled pumpkin seeds, toasted
2-3 T. chopped fresh cilantro or flat leaf parsley
2-3 T. chopped fresh chives
Preparation - Directions
Preheat oven to 425 degrees.
Put sweet potatoes on a rimmed baking sheet. Drizzle with just enough equal parts olive oil and vinegar to lightly coat; season with half the paprika and cumin, salt and pepper and toss to coat. Spread the sweet potatoes in a single layer and roast at 425 degrees for 10 minutes.
Add the bell pepper, and a little more olive oil and vinegar if necessary. Toss and continue roasting until the vegetables are tender, 10-20 minutes more.
Meanwhile, put the quinoa in a fine mesh sieve and rinse well with cold water.
Heat a little olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery. Season with remaining paprika and cumin, salt and pepper, and sauté for about 5 minutes. Add garlic and cook for 1 minute more.
Stir in quinoa and chickpeas; add broth and thyme and bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until the quinoa is tender.
Add spinach in three to four handfuls, tossing to combine and wilt the spinach. Add sweet potatoes and bell pepper and toss again. Transfer to a large serving platter or individual plates. Garnish with pine nuts and fresh, chopped herbs and serve.