| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 6g | 1g | 56g |
| sugars | fibre | protein | salt |
| 9g | 10g | 12g | 0.98g |
Why I Love American Sweet Potato and Quinoa Stew
One of the most evocative and comforting recipes that I have had the pleasure of developing is my Sweet Potato and Quinoa Stew. It’s particularly hearty and nourishing, reflecting my love for wholesome mountain fare. The beautiful blend of American flavors seemed to perfectly encapsulate the rustic charm and comforting warmth that one seeks during those brisk Colorado nights up in the Rockies.
Inspiration behind the Stew
My partner, Gordon, and I often spend chilly afternoons hiking the scenic trails of the Rocky Mountains, and this is where I found my inspiration for the Sweet Potato and Quinoa Stew. The ingredients reflect the earthy colors of the Colorado wilderness; the tomatoes and sweet potatoes for the vivid fall foliage, the corn and beans for the golden fields, and quinoa paying homage to the ancient grains of the American Indians. The dish is similar to a traditional kale and bean stew but with a hearty twist inspired by the lovely Laura Davidson.
The Perfect Companion Dishes
This stew pairs wonderfully with fresh bread or a leafy green salad. If you’re in need of some inspiration, you could try this Black Bean and Kale Salad or the timeless No-Knead Bread.
In quite a humble and comforting way, this Sweet Potato and Quinoa Stew captures the heart of American cuisine. It’s constructed with humble ingredients, but when combined, it tells a story – of autumn shades, of long hikes through rugged paths and, above all, of home.
What You’ll Need
- 2 large sweet potatoes, peeled and diced
- 1 cup dry quinoa
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 can (14.5 ounces) of kidney beans, drained and rinsed
- 1 can (14.5 ounces) of corn, drained and rinsed
- 1 can (14.5 ounces) of diced tomatoes, undrained
- 6 cups of vegetable broth
- 1 cup of water
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 handful of fresh cilantro, chopped for garnish (optional)
Method
Step One
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and begins to brown. This usually takes around 5 minutes.
Step Two
Add the minced garlic to the pot and continue to sauté for another minute. Make sure to stir constantly to prevent the garlic from burning.
Step Three
Add the diced sweet potatoes to the pot and stir well to ensure they are evenly coated in the oil and garlic. Sauté the sweet potatoes for around 5-7 minutes, or until they begin to soften.
Step Four
Next, add the quinoa to the pot, along with the cumin, chili powder, smoked paprika, and dried oregano. Stir well to combine and cook for 1-2 minutes.
Step Five
Add the cans of kidney beans, corn, and undrained diced tomatoes to the pot, followed by the vegetable broth and water. Stir well to combine all ingredients.
Step Six
Bring the stew to a boil. Once boiling, reduce the heat to low and let the stew simmer. Cover the pot and let it cook for 20-25 minutes, or until the quinoa and sweet potatoes are cooked through. During this time, stir occasionally to prevent anything from sticking to the bottom of the pot.
Step Seven
When the stew is done cooking, taste it and adjust the seasoning with salt and pepper as needed. If desired, garnish individual servings with a handful of chopped fresh cilantro.
