Sweet Potato and Quinoa Pilaf

3 cups low-sodium vegetable broth

2 cups diced fresh peeled sweet potatoes

½ cup dried cranberries or cherries

1 cup quinoa

1 cup fresh baby spinach, stems removed and medium packed

In a medium saucepan, bring the broth to a boil over high heat. Add the sweet potatoes, cranberries and quinoa and stir to mix well. Cover and bring back to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until quinoa and sweet potatoes are tender. Drain excess liquid if mixture is soupy.

Stir in spinach and cover. Lightly steam (with remaining steam from cooked quinoa mixture) for 5 minutes, or just until spinach wilts. Serve immediately. Leftovers keep for up to 2 days, covered in refrigerator.

Start to finish: 30 minutes

Yield: 6 servings (2/3 cup serving)

Approximate values per serving (per 2/3 cup): 201 calories, 2 g fat (trace saturated), no cholesterol, 6 g protein, 40 g carbohydrates, 5 g dietary fiber, 230 mg sodium, 454 mg potassium.

Alicia Ross

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