Want to use up your chard? This recipe is a great example of how to sneak those greens into practically any meal. You can either chop the chard into ribbons or dice them small to appear like fresh herbs that have the pack and punch of ridiculously healthy Swiss chard. (You can also use spinach, kale, or other greens in place of chard, if that is what you have on hand.)
If you're needing to use up green beans, squash, or carrots, you can also saute them and add to the quinoa. You can also use up your cucumbers on the side of this dish.
4 medium sized sweet potatoes
¼ cup olive oil
Salt and pepper to taste
1 chopped onion
2 cloves garlic
1 inch fresh ginger, peeled and chopped
2 tablespoons mild Indian curry powder
3 cups chard (or other leafy greens, such as spinach, kale, collards) cut in thin strips or chopped small
11/2 cups quinoa, soaked for 5 min. and rinsed in cold water
3 cups water or low sodium stock
3 tablespoons olive oil
Squeeze of lemon
Sweet or hot mango chutney, yogurt, and sliced cucumbers on the side
Peel the sweet potatoes and slice them 1/4 inch thick. Toss them with salt and olive oil. Place them on a baking sheet covered with non stick parchment paper, Silpat pads, or aluminum foil ( or just oil the sheet really well). Cover with foil or another baking sheet. Put the dish into a cold oven (this is important, as the gradual rise in temperature helps bring out the sweet potato flavors). Turn on the oven to 450. Bake for about 30 min. until dark orange and soft. Uncover, and bake for about 15 more minutes or until they get quite dark and caramelized, flip them and bake until the other side is done as well.
In the meantime, in a medium pot heat up the olive oil and sauté the onion in it until translucent. Then add the garlic, ginger, and the curry powder, and saute until sizzling and fragrant. If you are using other veggies, add them to the pot, and saute for a few minutes.
Add the Quinoa to the pot along with 3 cups stock or salted water. Simmer under a lid until all the liquid is absorbed about 15 minutes. During the last 5 or so min., add the greens to wilt them but still keep them a vibrant green. Fluff the quinoa with a fork, season to taste and add the olive oil. A squeeze of lemon is always good. Put the Quinoa on a platter, top with the sweet potatoes.
Serve with some chutney, yoghurt and cucumbers.
Total Servings: 6