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Sweet Potato Quinoa Stew.
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1-Pot Sweet Potato Quinoa Stew

Course: Dinner, main meal
Cuisine: British
Diet: Gluten Free, Vegan
Keyword: oil-free recipes, Quinoa recipes, Quinoa stew, Sweet Potato Quinoa Stew, sweet potato stew
Servings: 4
Calories: 1657kcal

Ingredients

  • 1 cup quinoa
  • 4 cloves garlic minced
  • ¼ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 2 cups kale chopped
  • 2 cups spinach chopped
  • 4 cups vegetable stock
  • 2 large sweet potatoes peeled and cubed
  • 1 can cannellini beans drained and rinsed
US Customary - Metric

Instructions

  • Start by rinsing the quinoa thoroughly under cold water to remove any bitterness. Set it aside.
  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Sprinkle in the cinnamon and turmeric, stirring to coat the garlic evenly. Allow the spices to toast for a minute or two, releasing their delightful aromas.
  • Pour in the vegetable stock and bring it to a gentle boil. Add the cubed sweet potatoes and quinoa, reducing the heat to a simmer.
  • Cover the pot and let the stew simmer for about 20 minutes, or until the sweet potatoes are tender and the quinoa has absorbed the liquid.
  • Add the chopped spinach to the pot, stirring until wilted. This will only take a couple of minutes.
  • Finally, add the cannellini beans and salt to the stew, stirring gently to combine all the ingredients. Cook for an additional 5 minutes to warm the beans.

Video

Nutrition

Calories: 1657kcal | Carbohydrates: 338g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 5207mg | Potassium: 4125mg | Fiber: 61g | Sugar: 38g | Vitamin A: 117513IU | Vitamin C: 162mg | Calcium: 976mg | Iron: 26mg