Quinoa with Sweet Potatoes and Broccoli

Ingredients

Contains: tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup quinoa
• 2 cups water
• 1 large sweet potato, peeled and cut into 1/4-inch cubes
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 cups frozen chopped broccoli, thawed
• 1 tablespoon garlic powder
• 1/2 cup whole almonds
• 1 tablespoon soy sauce, or to taste (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh strainer. Bring the 2 cups of water to a boil in a medium saucepan, stir in the quinoa, reduce to low, cover, and simmer 15 minutes until the water is absorbed. Remove from heat and keep covered.

2. While the quinoa cooks, heat the canola oil in a large skillet over medium heat. Add the sweet potato cubes and chopped onion and cook, stirring often, for about 8 minutes until the sweet potato is tender.

3. Stir in the thawed broccoli and garlic powder. Cook for about 4 minutes, stirring, until the broccoli is hot and bright green.

4. Toast the whole almonds in a dry small skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant. Let cool, then coarsely chop.

5. Fluff the cooked quinoa with a fork and stir it into the vegetable skillet. If using, add the soy sauce, a little at a time, tasting as you go. Divide among bowls and top with the chopped almonds.