Sweet potato and quinoa stew
This sweet potato, eggplant and tomato stew is served with quinoa, an annual plant from the family of amarants and from South America.
Ingredients for Sweet potato and quinoa stew:
3 red onions
1 pound - 450 g sweet potatoes
2 pounds - 900 g aubergines
2 fresh green chili peppers
1 oz - 30 g coriander
1 oz - 30 g flat parsley
7 oz - 200 g quinoa
5 tbsp vegetable oil
14 oz - 400 ml canned tomato cubes
1 tbsp roasted pine nuts
How to make Sweet potato and quinoa stew:
Peel and chop the onions.
Peel the sweet potatoes and cut into cubes.
Wash the aubergines and dice them.
Wash and dice the tomatoes.
Remove the seeds from the peppers and finely chop the flesh.
Wash the fresh herbs, dry them and finely chop them.
Cook the quinoa according to the preparation method on the package.
Heat the oil in a large frying pan and fry the onion for 2 minutes over a medium heat. Add the potato cubes, eggplant, tomatoes and green pepper, the tomato cubes and the bouillon cubes and bring everything to the boil.
Let it simmer for 12 minutes on a low heat and stir regularly.
When the sweet potato is cooked, add the coriander and stir everything.
Garnish the stew with a little freshly ground black pepper, the parsley and the pine nuts and serve with the quinoa.