Black Bean, Apple, & Sweet Potato Quinoa Bowl
Servings
Prep Time
Cook Time
Ready In
Recipe: #29247
March 21, 2018
Categories: 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
"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."
Ingredients
Nutritional
- Serving Size: 1 (533.8 g)
- Calories 757.7
- Total Fat - 4.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 22.7 mg
- Sodium - 423.4 mg
- Total Carbohydrate - 143.1 g
- Dietary Fiber - 29.2 g
- Sugars - 20.9 g
- Protein - 40.1 g
- Calcium - 248.5 mg
- Iron - 12.4 mg
- Vitamin C - 22.1 mg
- Thiamin - 1.5 mg
Step 1
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.
Step 2
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.
Step 3
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.
Tips & Variations
No special items needed.
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