Sweet Potato Quinoa
10
Minutes Prep Time
25
Minutes Cook Time
2
Servings
INGREDIENTS
1 tablespoon olive oil
1 medium sweet potato, diced
¼ cup onion, diced
1 medium Granny Smith apple, diced
1 tablespoon curry powder
1 cup quinoa
2 cups vegetable stock
1 cup English peas, cooked
INSTRUCTIONS
Heat saucepan over medium-high heat, add olive oil, onion and sweet potato; sauté until onion starts to soften, about 3 minutes.
Add the apple and curry powder and continue to cook for 2 minutes.
Stir in the quinoa until completely incorporated.
Add the broth and bring to simmer; cover and cook at low simmer for 20 minutes.
Add the peas, and continue to cook uncovered approximately 2 more minutes.
Serve.
NOTES
All recipes are courtesy of Chef Mike Beadles.
Mike Beadles is the head chef of the Tampa Bay Buccaneers.
Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.
By Chef Mike Beadles