Quinoa with Roasted Sweet Potato, Spinach and Chick Pea Curry

Yield: 8 servings


1 ½ cups of quinoa
3 cups of water
2 Tbsp. olive oil
2 tsp. mild curry powder
1 small yellow onion, diced
1 Tbsp. minced fresh gingerroot
3-4 cloves of garlic, minced
2 cans (15 oz. each) chick peas (garbanzo beans), drained and rinsed
2 sweet potatoes, peeled, diced & roasted*
2 cups of fresh baby spinach
¼ cup low-sodium Tamari sauce

*Silken tofu can be found in the refrigerated section of the grocery store. It can also be found in Asian markets under the brand name, “Mori Nu.” Do not substitute firm or extra firm tofu in this recipe – it will not have a smote texture or create a pudding-like consistency.


1. To cook the quinoa: If quinoa is not pre-rinsed, the rinse it before cooking: Place the quinoa in a fine mesh strainer and rinse well under cold water until the water runs clear. Transfer quinoa to a medium saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover with a tight fitting lid, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove from heat and set aside until ready to serve.

2. While the quinoa cooks, prepare the sauté: Heat a large sauté pan over medium-high heat. Add olive oil. Sauté the curry powder in the oil until aromatic.

3. Add the onions and cook 3-5 minutes until tender.

4. Add the ginger & garlic and cook 1 minute more.

5. Add the chick peas, roasted squash* and spinach (or greens) and cook until spinach wilts. 

6. Add the Tamari sauce and cook until caramelized.

7. Serve over a bed of cooked quinoa.


*To roast sweet potatoes: Peel sweet potatoes with vegetable peeler (a “Y” peeler works best). Dice in 1-inch cubes. Toss cubes in olive oil & a little salt. Line a sheet pan with aluminum foil or parchment paper. Spread sweet potatoes in a single layer on the sheet pan. Bake in a preheated 425-degree oven for approx. 40 min., stirring every 10-20 min., until tender and lightly golden brown.