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November 27, 2022

INGREDIENTS:
  • 2 cups  dry quinoa 
  • 1  large onion
  • 3  cloves garlic
  • 2  large sweet potatoes (about   1 ¾  pounds)
  • 2 tablespoons  olive oil
  • 1 teaspoon  each  paprika and ground cumin
  • ½ teaspoon   each  ground coriander, ground turmeric, and ground ginger
  • ¼ teaspoon  ground cinnamon
  • ½ teaspoon   each  kosher salt  and ground black pepper
  • 2  pinches cayenne pepper
  • 2 cups  vegetable broth
  • 15 ounce  can chickpeas, drained (or   1 ½ cups  cooked)
  • 3 cups  baby spinach (or chopped spinach)
  • 2 tablespoons  chopped fresh cilantro, for garnish
  • 1  lemon, for garnish
  • 1 cup  Greek yogurt, for garnish
INSTRUCTIONS:
  1. Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with the water and the  kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling.
  2. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes*, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains.
  3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
  4. Dice the onion  and  mince the garlic. Chop the sweet potatoes into bite-sized pieces.
  5. In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
  6. Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon,  kosher salt, black pepper, and cayenne pepper. Stir about 30 seconds, then add  broth.
  7. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
  8. Serve over the quinoa, garnished with  chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

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