From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
2
Add the sweet potato and sauté 3-4 minutes longer. Add the garlic and bell peppers, cook 2 minutes, then add the spices and cook 30 seconds longer.
3
Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
4
Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!
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Tips & Tricks (5)
- Toast Your Quinoa First 🔥Dry-toast the uncooked quinoa in the pan for 2-3 minutes before adding liquid to enhance its nutty flavor and prevent a mushy texture.
- Layer Your Vegetables Strategically 🥕Add harder vegetables like sweet potato and bell peppers first, then softer ingredients like tomatoes last, so everything finishes cooking simultaneously.
- Reserve Cilantro and Avocado Until Service 🥑Add fresh cilantro and sliced avocado only after plating to preserve their bright color, delicate texture, and fresh flavor that heat would diminish.
- Use Quality Stock and Juice the Lime Fresh 🍋Swap half the vegetable stock with fresh lime juice mixed into the cooking liquid for superior acidity and brightness that elevates the entire dish.
- Test Quinoa Doneness by the Germ Pop 👁️Quinoa is perfectly cooked when you see the tiny spiral germ separate from each grain—this indicates ideal texture, not mushy, and signals all liquid has been absorbed.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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