Ingredients: Makes 8 servings
1 TSBP Olive Oil
1 cup Yellow Onion, diced
1 3/4 cup Celery, diced
1 3/4 cup Carrot, diced
1 TBSP Garlic, minced
1 1/2 tsp Cumin
2 TBSP Aji Amarillo Paste
6 cups Vegetable Stock
2 ea Bay Leaves
1 1/2 tsp Fresh Oregano, chopped
1 cup Sweet Potato, diced
1/2 cup Tri-Color Quinoa, dry, rinsed
1 tsp Salt
1/4 tsp Black Pepper
2 1/2 cup Spinach, fresh
1/4 cup Cilantro, fresh, chopped
Directions:
- Heat oil in a pot. Add onions, celery and carrots. Cook until softened. Add garlic, cumin and aji amarillo paste.
- Add vegetable broth, bay leaves, oregano and sweet potato. Bring up to a simmer and cook until potatoes are almost tender.
- Add quinoa, salt, and pepper. Continue to simmer until quinoa is tender, about 10 more minutes.
- Discard bay leaves.
- Just before removing from the heat, stir in spinach and cilantro. Cook until spinach is wilted.
Serving Size:
One serving: 8 fluid ounces
Nutritional Information:
Calories: 120, Total Fat: 3g, Sat Fat: 0g, Sodium: 140mg, Carbs: 21g, Protein: 3g, Sugar: 0g, Fiber: 3g
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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