Mexican Skillet Quinoa

Ingredients

• 1 cup sweet potato, diced into 1/3 inch pieces
• 1/2 cup water
• 1 Tbsp. olive oil
• 1 cup yellow onion, diced
• 1 Tbsp. garlic cloves, minced
• 1 tsp. cumin, ground
• 1 tsp. coriander, ground
• 1/2 tsp. chili powder
• 1/2 tsp. oregano, dried
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can fire roasted tomatoes
• 1 1/4 cups vegetable broth
• 1 cup corn, frozen
• 1 cup uncooked quinoa, rinsed
• 1 tsp. salt
• 1/2 cup cilantro leaves, fresh
• 1/2 cup sour cream

Instructions

1. In a large skillet, combine the diced sweet potato with ½ cup water. Bring to a boil, then simmer until water is absorbed.
2. Next add the oil and diced onion and cook over medium-high heat, stirring often.
3. Once the onion is soft, add garlic, cumin, coriander, chili powder and oregano. Cook, stirring often for 1 minute. Add the beans, tomatoes, broth, corn, quinoa and salt. Bring to a boil, then reduce heat to simmer and cover. Cook for 20 minutes or until quinoa is tender. Remove from heat, uncover and top with fresh cilantro and sour cream.

Nutrition per serving: 450 calories, 72 g carbohydrates, 15 mg cholesterol, 12 g fat, 14 g fiber, 16 g protein, 700 mg sodium, 13 g sugar.

Recipe from: Eatingwell.com