March 21, 2018
Dinner, Lunch, Main Dish,
Beans, Grains, Quinoa, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, High Fiber, High Protein, Low Fat, No Eggs, Non-Dairy, Vegetarian more
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"This recipe represents my current style of cooking - gluten-free, healthy, nutritious, and very often meatless but full of plant-based protein. I formerly posted recipes as gkwillow."
In a large saucepan, combine stock and quinoa; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is almost absorbed. Remove from heat.
While quinoa is cooking, heat oil over medium heat in a large covered skillet. Add sweet potatoes and onions; cook and stir 5 minutes. Add 1/4 water, cover and cook for 10 minutes or until potatoes are just tender. Uncover, add apples; cook and stir 6-8 minutes longer until until all veggies are soft.
Stir in wine and salt. Bring to boil and cook 1 minute. Add the black beans and cooked quinoa; heat through. Garnish with chopped fresh cilantro.