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Makes 6 servings
Vegan Friendly
You Will Need
1 tbsp vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp curry powder
1 tsp freshly grated orange zest
2 cups sweet potato purée (see Tip)
6 cups reduced-sodium vegetable or chicken stock
3/4 cup quinoa
1 cup freshly squeezed orange juice
1/4 cup pure maple syrup
Salt and freshly ground black pepper
Toasted chopped walnuts or sliced almonds
Plain yogurt, optional
What to Do
1. In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.
2. Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in quinoa. Reduce heat to low. Cover and simmer until quinoa is tender and flavors have blended, about 30 minutes.
3. Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.
Tip: To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz. You can also use a can (14 oz) of sweet potato purée.
© Judith Finlayson, The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living, Robert Rose (2008)
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