Sweet potato wins over potatoes all the time, with more than 400% daily vitamin A, more C, fewer calories, and more fiber, plus fewer total carbohydrates than a white potato. The quinoa adds another 14%* protein to the meal. (*=100g)
Frijoles Negros, Patata Dulce, y la Quinoa Tazón (Spanish)
Serve 4-6
1 cup (240 g) uncooked organic red quinoa, rinsed and rained
½ tsp. (2,5 ml) each: olive oil and ground coriander
3 minced garlic cloves
2 cups (480 g) diced organic onion
1 large organic sweet potato, cut into cubes
1 ½ tsp. (7,5 ml) ground cumin
1 tsp. (5 ml) chili powder
6 cups (1450 ml) organic chicken broth or enough to cover the potatoes and onions
¼ tsp. (1,25 ml) cayenne pepper
1 ½ cups (360 g) cooked organic black beans or 15 ounce (320 g) can of organic black beans
organic: spinach or kale leaves
toppings:
¼ tsp. (1,25 ml) cayenne pepper
1 ½ cups (360 g) cooked organic black beans or 15 ounce (320 g) can of organic black beans
organic: spinach or kale leaves
toppings:
- avocado
- organic corn chips
- cilantro
- parsley
- organic lime juice
- organic salsa
- organic green onions
A. Quinoa:
1. In a pot, add quinoa with 1 ½ cups (360 ml) water.
2. Bring to a boil, reduce to medium, cover and simmer about 17 minutes. Water needs to be absorbed and the quinoa is fluffy.
3. Remove from the heat, fluff with folk, and keep it covered.
B. Vegetables:
1. Heat the oil in a pan. Sauté the garlic and onions.
2. Add the sweet potato cubes for another 5-7 minutes.
3. Stir in the spices and broth. Bring to a boil and reduce heat to medium. Simmer uncovered about 18-20 minutes.
4. Just before serving, add the black beans and spinach.
5. Garnish with:
- organic cheery tomatoes cut in half
- cilantro
- parsley
- organic chopped green onions
- organic lime juice
- organic corn chips
- slices of avocado
-modified The Oh She Glows Cookbook
