Name: Red Quinoa - sweet potato-figs-toasted pecans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups red quinoa; 1 1/2 cups sweet potato (not peeled, small dice, about ¼ in cubes); 1 cup dried figs (stem removed, cut in half); 1/2 cup chopped pecans (toasted is optional); 1 bunch baby arugula; 31/2 cups vegetable stock (or just water with a little sea salt); 1/2 Tbsp maple syrup; Sea salt to taste

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Red Quinoa - sweet potato-figs-toasted pecans

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Course: Side Dish

Cuisine: American

Keyword: red quinoa

Prep Time: 5

Cook Time: 15

Total Time: 20

Calories: 2408kcal

Author: Chef Allen Campbell

Ingredients

2 cups red quinoa
1 ½ cups sweet potato not peeled, small dice, about ¼ in cubes
1 cup dried figs stem removed, cut in half
½ cup chopped pecans toasted is optional
1 bunch baby arugula
31/2 cups vegetable stock or just water with a little sea salt
½ Tbsp maple syrup
Sea salt to taste

Instructions

Rinse quinoa in a medium sized saucepan with vegetable stock over medium heat. Bring to a slow simmer.
4 minutes in add sweet potatoes and cover for the next 7-10 minutes, stirring occasionally.
Take cover off, liquid should be almost gone. Add figs and take off of heat.
Let stand for a few minutes and stir in maple syrup and pecans. You can serve it over the arugula or fold the arugula in.

Notes

This is a fine example of a nutrient dense side dish. Feel free to swap out the pecans for walnuts or whatever you like. The figs can be a different fruit like cherries also. Arugula can be spinach or watercress. Bringing sweet components into your savory dishes will fulfill the sugar craving we all have. Have fun with it.

Nutrition