Cinnamon Sweet Potato Stew with Spinach Over Quinoa
Why we love it:
- 1⁄2 Yellow Onion (small dice)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt (divided, possibly more to taste)
- 1⁄4 teaspoon Dried Thyme
- 1⁄4 teaspoon Garlic Powder
- 1⁄2 teaspoon Cinnamon
- 1 cup Quinoa
- 2 cups Water
- 2 cups Vegetable Stock
- 1 pound Sweet Potato (garnet yam, about 2 large)
- 1 15-ounce can Crushed Tomatoes
- 3⁄4 pound Baby Spinach
- 2 Tablespoons Unsalted Butter (optional)
- 1 Lemon (juiced)
Dice the onion into small pieces.
Heat a large, heavy bottomed pot (do you have a Le Creuset or cast iron enamel pot? Use that!) over medium high heat and add the oil. When it’s hot, add the onion and ½ teaspoon of salt.
Add the dried spices: thyme, garlic powder, cinnamon. Sauté for about 3 minutes, stirring occasionally so it cooks on all sides and letting it pick up a little bit of color.
While the spices cook, combine the quinoa, water and about ½ a teaspoon of salt in a small pot. Bring to a simmer and stir. Then, reduce the heat to low and partially cover. Return to stir it occasionally and cook for about 15 minutes total, covering for the last 5 minutes, then let it rest to steam off the heat for another 5 minutes before serving.
Add the stock and use a wooden spoon to scrape off any bits sticking to the bottom. Bring to a simmer while you prep the sweet potato.
5. SWEET POTATO
Peel and dice the sweet potato into ½ inch chunks. Add to the pot, along with the tomatoes. Bring to a simmer and cook for 12 minutes, returning occasionally to stir and you can gently mash the potatoes as they cook to get a thicker consistency.
While the stew cooks, wash the spinach. Add the spinach to the pot once the sweet potatoes are completely tender, after the 12 minute cooking time. If a little water clings to the leaves that is ok. Stir in with the butter and lemon juice (start with half, and add more to taste) until the spinach is wilted. Remove from the heat. Taste the stew - depending on your preferences, you may prefer a bit more salt.
Plate a scoop of quinoa into a large shallow bowl and top with a spoonful of stew.