| Prep: 20 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 21g | 6g | 58g |
| sugars | fibre | protein | salt |
| 9g | 8g | 14g | 0.48g |
Why I Love Greek Greek Quinoa with Sweet Potato Ragout
From the sunny landscapes of California, I bring you a fusion of flavors, blended to perfection in a dish I simply adore, the Greek Quinoa with Sweet Potato Ragout. This is a celebration of taste; an exciting juxtaposition of ingredients native to the western coast and a Mediterranean twang, redefining the boundaries of fusion cuisine, while holding fast to the essence of my Gujarati roots.
A Tale of Two Cultures
My love for the Greek Quinoa with Sweet Potato Ragout has blossomed from my journey navigating multiple cultures and the rich tapestry of culinary traditions they bring. I’ve always held close to heart the food of my Gujarati heritage; the rich, complex flavors of Indian cuisine drew me into the kitchen from an early age. But growing up in California, I had the beautiful opportunity to explore and love the brilliantly fresh, vibrant, and varied cuisine of the west coast. Now, I love creating fusion dishes that intertwine these two different, but equally beautiful, culinary traditions.
Inspiration Behind the Dish
Every now and then, the brilliance of other chefs can’t be overlooked when it comes to food inspiration. This recipe was partly inspired by the prowess of Jamie Oliver, whose love for easy, healthy, and flavorful meals are legendary.
This recipe, the Greek Quinoa with Sweet Potato Ragout, mirrors his vision of cooking good food that brings people together.
Delight in Every Bite
Every mouthful of the Greek Quinoa with Sweet Potato Ragout is a storyteller, an enticing tale of flavor, texture and color. The Quinoa, fluffy and wholesome, is gorgeously contrasted by the soft, sweetness of the cubed sweet potatoes and the saltiness of the crumbled feta cheese. The earthy aroma of olive oil, lemon zest and juice, garlic and oregano play a symphony of flavors, while the juicy diced tomatoes, smooth vegetable broth, and the uniquely tangy Kalamata olives further elevate this culinary experience. The fresh chopped parsley and dill is the finishing touch, providing a dash of green and a vibrant freshness. All together, this dish offers a delectable spin on the traditional ragout, introducing an unexpected but harmonious Greek twist.
I am proud to share this unique recipe with you, and I am excited for you to taste the magic of the Greek Quinoa with Sweet Potato Ragout. Enjoy it. Share it. Savor it. And remember the wonderful challenge and joy of blending culinary traditions to create something truly special.
What You’ll Need
- 1.5 cups of uncooked quinoa
- 3 cups of water
- 2 large sweet potatoes (about 2 lbs total), peeled and cubed
- 4 tablespoons of olive oil, divided
- 1 large red onion, thinly sliced
- 4 cloves of garlic, minced
- 1 tablespoon of fresh lemon zest
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 can (15 ounces) of diced tomatoes
- 2 cups of vegetable broth
- 1 cup of Kalamata olives, pitted and halved
- 1 cup of crumbled feta cheese
- 1/2 cup of fresh chopped parsley
- 1/2 cup of fresh chopped dill
Method
Step One
Begin by rinsing your uncooked quinoa thoroughly under cold water and then transfer it to a medium-sized saucepan. Add 3 cups of water to the saucepan and bring it to a boil over high heat. Reduce heat to low, cover the saucepan, and allow the quinoa to simmer until it is tender and all the water has been absorbed; this should take about 15 minutes.
Step Two
While the quinoa is cooking, peel and cube your sweet potatoes. Heat two tablespoons of the olive oil in a large non-stick skillet, then add the sweet potatoes. Cook them until they are golden brown and crispy on all sides, this should take about 10-15 minutes. Once done, transfer the sweet potatoes to a plate and set them aside.
Step Three
Using the same skillet, add the remaining two tablespoons of olive oil and thinly sliced red onion. Cook the onion until it is soft and transparent, then add the minced garlic, lemon zest, lemon juice, dried oregano, salt, and black pepper. Cook for about 2 minutes, stirring occasionally.
Step Four
Add the can of diced tomatoes (including the juice) and vegetable broth to the skillet. Give everything a good stir, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Step Five
Add the previously cooked sweet potatoes and quinoa, the pitted and halved Kalamata olives, and half of the crumbled feta cheese to the skillet. Stir them into the tomato and onion mixture until everything is well combined.
Step Six
Remove the skillet from the heat and sprinkle the remainder of the feta cheese, chopped parsley, and chopped dill on top of the skillet mixture before serving. Your Greek Quinoa with Sweet Potato Ragout is now ready to enjoy.
