Spicy Quinoa with Sweet Potatoes

Ingredients:

• 1 and 3/4 cups quinoa
• 3 cups lightly salted chicken broth
• 3 tablespoons of vegetable oil
• Half a red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tbsp ancho chili powder
• 1 teaspoon ground coriander
• 0.5 tsp ground cumin
• 1 small red jalapeño, seeded and thinly sliced
• 2 small sweet potatoes, peeled and cut into 1cm pieces.
• 1/3 cup coarsely chopped fresh cilantro
• 1 - 2 tbsp freshly squeezed lime juice

Preparation:

1. Place the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. This will help remove the bitterness. Transfer the quinoa to a medium saucepan and heat over medium heat, stirring constantly, until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water, and 1/2 teaspoon salt. Bring to a boil, then cover the pan, leaving the lid slightly ajar to allow steam to escape. Reduce heat to medium-low and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until softened, about 4 minutes. Add the chili powder, coriander, and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1.5 cups chicken broth, jalapeño, sweet potato, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the sweet potato is tender and the liquid is almost absorbed, about 15 minutes.
3. Combine sweet potatoes with quinoa, then add cilantro and lime juice and toss; season with salt to taste.