Much gratitude and thanks to Chef Amie Valpone for this amazing recipe.

Ingredients:

  • ½ cup quinoa
  • ¼ cup extra-virgin olive oil
  • 1 large white onion, diced
  • 2 garlic cloves, peeled, chopped
  • 4 cups organic vegetable broth
  • 2 large organic sweet potatoes, peeled and grated
  • ¼ tsp. cumin
  • ¼ tsp. chili powder
  • 1 tsp. sea salt
  • ¼ tsp. pepper
  • 1 Tbsp. organic dried cranberries
  • ¼ cup parsley, finely chopped

Instructions:

  1. Cook quinoa on stove top according to package directions.
  2. Place a large stockpot over medium heat; add oil and onions. Sauté the onions until golden brown. Add the garlic; cook for another 3 minutes.
  3. Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, sea salt and pepper. Cook until sweet potatoes are tender, approximately 20 minutes. Then, carefully transfer mixture, in batches, to a food processor. Puree until smooth.
  4. Return mixture back to the pot on the stove over medium heat, add in dried cranberries and cooked quinoa; cook for 5 minutes then remove from heat.
  5. Serve warm. Garnish with parsley.

Enjoy!

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