I was winging it tonight, using up vegetables that were in the fridge. What came out of it all tasted pretty good, so I thought you all might like to try this too. Too bad I didn’t take a picture of it because it even looked pretty good. I served it with pork loin chops on the grill.
1/2 cup quinoa
1 cup chicken broth
1 large sweet potato (not yam), diced
3/4 cup onion, chopped
1/2 cup red bell pepper, chopped
2-3 cups beet greens (or any kind of spinach-like greens), chopped
1/4 cup raisins
2-3 tablespoons honey
seasonings of choice
In a small pot, bring the chicken broth to a boil, reduce to a simmer. Add quinoa, stir, cover and cook for 10-15 minutes or until all the broth is absorbed and the quinoa looks soft.
In a medium pot, boil sweet potato until about 3/4 done - soft on the edges, but firm, not cooked all the way through - maybe 5 minutes? Drain and set aside.
In a large frying pan, drizzle about 2 turns around the pan with olive oil. On medium high heat, saute the onion just until it starts to caramelize. Turn down the heat to medium and add the red pepper and cook a minute or 2 longer. Add the sweet potato, beet greens, raisins and honey, stirring to mix all of the ingredients together. Cover and steam for a couple of minutes or until the greens have wilted.
Add the cooked quinoa and season to taste. I added sea salt, fresh ground pepper, and a couple of shakes of Emeril’s Creole Seasoning.