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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

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.

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