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1
Put the quinoa in a bowl and cover with water; drain.
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2
Repeat twice; drain well.
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3
(This will help remove bitterness.)
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4
Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes.
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5
Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt.
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6
Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
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7
Meanwhile, heat the vegetable oil in a large skillet over medium heat.
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8
Add the red onion and garlic and cook until slightly softened, about 4 minutes.
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9
Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute.
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10
Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt.
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11
Increase the heat to medium high and bring to a simmer.
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12
Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
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13
Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
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14
Photograph by Linda Pug
