There is something about the marriage of curry and quinoa that makes my heart sing.

Throw some sweet potato into the mix and I can’t help but remember that God is good.

I am so thankful for good, healthy, organic food. Meals and dishes that are so simple to prepare can carry the utils (rewards) of a gourmet meal.  Yes. God. Is. Good.

It’s this simple:

Ingredients:

• 1 cup multi color organic quinoa (I found some at Aldi)
• 2 cups organic chicken stock (vegan replace with garlic stock)
• 1 1/2 – 2 cups (cooked) organic sweet potato
• 2 tablespoons organic butter (vegan replace with organic e.v. olive oil)
• 2 teaspoons organic curry powder
• Salt to taste.

Directions:

• Wash 4 medium sweet potatoes. Boil (with peeling on) until tender. When cool enough to handle, remove skins. Cut flesh into bite sized chunks. (Use about 1 1/2 to 2 cups)
• Rinse quinoa.
• Place chicken stock (or garlic stock), butter (or olive oil), curry, and quinoa in 2.5 quart stock pot. Bring to a boil. Cover and simmer until tender. About 20 minutes.
• Mix sweet potato flesh into quinoa.
• Add salt to taste.
• Serve hot.

Just telling you about this recipe makes me want to make some more. Yum. Yum. Yum.

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Scripture quotations taken from the NASB.

Copyright:

© 2017 Mischelle Sandowich
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