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Sweet Potato and Quinoa Stew
This hearty stew of sweet potatoes and quinoa was inspired by the Peruvian dish called quinua atamalada. Use quinoa of any color, and be sure to cook it to a creamy, risotto-like consistency; it should not be dry and fluffy. While true atamalada uses Peruvian chilies, this recipe incorporates Mexican canned chipotle chilies in adobo sauce, which we always keep on hand because they’re a terrific way to add chili heat along with smoky flavor and a touch of tanginess. Peruvian salsa criolla, a simple relish of lime-steeped sliced onion and chopped cilantro, is a perfect embellishment that brings sharp, fresh flavor and crisp texture to the stew; if you wish to try it, see the recipe below.
4
Servings
45 minutes
Ingredients
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2
tablespoons extra-virgin olive oil
-
1
medium red onion, finely chopped
Directions
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01In a Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring often, until softened, about 5 minutes. Add the garlic, chipotle and adobo sauce, then cook, stirring, until the mixture begins to stick to the pot, 2 to 3 minutes.
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