Sweet Potato and Spinach Curry with Quinoa

1 cup quinoa, rinsed
3 1/2 cups vegetable broth
2 teaspoons canola oil
1 large onion, thinly sliced
2 tablespoons mild curry powder
1/8 teaspoon cayenne pepper
2 pounds sweet potato, cunt into 1-inch chunks
1 can light coconut milk
8 cups packed baby spinach
1 tablespoon freshly squeezed lime juice
Fine sea salt and ground black pepper

. In a medium saucepan, combine quinoa and 2 cups of the broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2. Meanwhile, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring, for 6 to 8 minutes or until softened. Add curry powder and cayenne; cook stirring, for 30 seconds.

3. Stir in sweet potatoes and the remaining broth; bring to a boil. Reduce heat and boil for 12 minutes. Add coconut milk, reduce heat and simmer, stirring occasionally, for 3 to 7 minutes or until sweet potatoes are tender. Stir in spinach and lime juice; simmer for 1 to 2 mintues or until spinach is wilted. Season to taste with salt and pepper. Serve over quinoa.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JULIETTECAKE.