Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 medium yellow onion, diced
- 2 poblano peppers, diced
- 4 large cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 4 cups unsalted vegetable broth
- 1 (10 ounce) can no-salt-added diced tomatoes with green chiles
- 1 (4 ounce) can diced green chiles
- 2 cups water, divided
- 1 cup uncooked white or multicolored quinoa
- 1 (15 ounce) can no-salt-added pinto beans, rinsed
- 0.5 teaspoon salt
- Sliced jalapeño peppers, yogurt and cilantro for serving
- Sliced jalapeño peppers, yogurt and cilantro for serving
- Sliced jalapeño peppers, yogurt and cilantro for serving
Cooking Instructions
Step 1
Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6 to 7 minutes. Add onion and poblanos; cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add broth, tomatoes, green chiles and 1 cup water. Cover, increase heat to high and bring to a boil.
Step 2
Stir in quinoa, beans and salt. Reduce heat to medium, cover and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup water during the last 3 minutes of cook time. Garnish with jalapeño slices, yogurt and cilantro, if desired.