Skip to main content
LoginSign Up
Sweet Potato and Quinoa Stew

Sweet Potato and Quinoa Stew

A toss-in-the-pot stew of sweet potatoes and quinoa, inspired by Peru’s quinua atamalada, with chili heat and lime-and-cilantro freshness.

By Laura RussellNovember 11, 2022

Sponsored by Whole Foods Market
  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

This hearty stew of sweet potatoes and quinoa was inspired by the Peruvian dish called quinua atamalada. Use quinoa of any color, and be sure to cook it to a creamy, risotto-like consistency; it should not be dry and fluffy. While true atamalada uses Peruvian chilies, this recipe incorporates Mexican canned chipotle chilies in adobo sauce, which we always keep on hand because they’re a terrific way to add chili heat along with smoky flavor and a touch of tanginess. Peruvian salsa criolla, a simple relish of lime-steeped sliced onion and chopped cilantro, is a perfect embellishment that brings sharp, fresh flavor and crisp texture to the stew; if you wish to try it, see the recipe below.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium red onion, finely chopped

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, minced

  • 1

    chipotle chili in adobo sauce, minced, plus 1 tablespoon adobo sauce

  • 1 ½

    pounds sweet potatoes, peeled and cut into ½-inch cubes

  • 1

    14½-ounce can whole peeled tomatoes, crushed by hand

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • ¾

    cup quinoa, rinsed and drained (see headnote)

  • Lime wedges, to serve

  • Optional garnish: Crumbled feta cheese (or queso fresco) OR chopped fresh cilantro OR both

Step 1

In a Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring often, until softened, about 5 minutes. Add the garlic, chipotle and adobo sauce, then cook, stirring, until the mixture begins to stick to the pot, 2 to 3 minutes.

Step 2

Stir in the sweet potatoes, followed by the tomatoes with juices, broth and ½ teaspoon salt. Bring to a simmer over medium high, then stir in the quinoa, cover and reduce to medium-low. Simmer, stirring occasionally, until both the sweet potatoes and quinoa are tender, about 30 minutes. The stew should be creamy and slightly saucy; if it is too thick, add hot water as needed to thin it. Taste and season with salt and pepper. Serve with lime wedges.

Step 3

Peruvian Salsa Criolla:

Start to finish: 10 minutes,
Makes about 1½ cups,

In a small bowl, stir together ½ medium red onion (thinly sliced), ⅓ cup lightly packed fresh cilantro (chopped), 2 tablespoons lime juice and ¼ teaspoon kosher salt.

Related Recipes

Featured in