1 ½cupssweet potatonot peeled, small dice, about ¼ in cubes
1cupdried figsstem removed, cut in half
½cupchopped pecanstoasted is optional
1bunchbaby arugula
31/2cupsvegetable stockor just water with a little sea salt
½Tbspmaple 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.