Original Menu Coconut Quinoa with Harissa-Roasted Sweet Potatoes

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Coconut Quinoa with Harissa-Roasted Sweet Potatoes

"The coconut milk and candy potatoes assist tame the warmth from the harissa on this flavorful meal. If you use low-sodium fowl broth, be sure to add a bit salt to the quinoa at the same time as it is cooking."

Ingredients :

2 cups half of-inch diced candy potatoes
2 tablespoons harissa
half teaspoon smoked paprika
2 teaspoons oil
1 shallot, minced
1 tablespoon grated fresh ginger
1 clove garlic, smashed
1 cup quinoa
1 cup coconut milk
1 cup bird broth
1 cup thinly sliced kale
half lemon, juiced
2 oz. Crumbled feta cheese
2 tablespoons minced cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 56M

Preheat oven to 400 stages F (2 hundred levels C). Line a baking sheet with parchment paper.
Toss sweet potatoes, harissa, and paprika together in a bowl till lined; unfold onto the prepared baking sheet.
Bake inside the preheated oven for 10 minutes; stir sweet potatoes and continue baking until soft and lightly browned, 10 to fifteen mins extra.
Heat oil in a pot over medium warmness; add shallot, ginger, and garlic. Cook and stir till fragrant, about 1 minute. Add quinoa, coconut milk, and fowl broth; deliver to a boil. Reduce warmness and simmer until quinoa is smooth, about 15 mins.
Stir kale, lemon juice, and candy potatoes into quinoa mixture. Top every serving with feta cheese and cilantro.

Notes :

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