Try this one-pot quinoa with sweet potato and beans 🍲😋 | Everyday Food | ABC Australia

Warming, comforting and full of vegetables, ginger and other ingredients that make you feel good. It also requires just one pot for cooking (and hence one pot to wash). Subscribe 🔔 to be delivered Australian stories every day

Ingredients

5 Tbsp extra virgin olive oil

250g green beans

Sea salt

3 shallots, sliced

4 garlic cloves, crushed

1 big knob fresh ginger (about 50g), peeled and minced to give you about 1 1/2 Tbsp, see tips above

1 tsp ground cumin (or 2 tsp cumin seeds)

750g sweet potato (about 2 medium) peeled and cut into 2cm cubes

1 1/2 cups vegetable or chicken stock, see tips above

1 cup quinoa, rinsed

Tahini sauce

2 Tbsp hulled tahini, see tips above

1 - 1 1/2 Tbsp lemon juice

1/2 - 1 tsp minced ginger

2 Tbsp warm water

Sea salt

Method

1. Heat three tablespoons of olive oil in a large heavy-based pot (for which you have a lid) over medium-high heat. When hot, add the beans and a small pinch of sea salt and stir to combine. Place the lid slightly ajar and cook for 2-3 minutes (stirring every now and then) until just tender. Take the pot off the heat, quickly remove the beans, setting them aside in a bowl.

2. Put the pot back on the heat and quickly add two tablespoons of olive oil, followed by the shallots and another pinch of sea salt. Give everything a stir then cook, uncovered, for 2-3 minutes (stirring every now and then) until the shallots have begun to turn golden. Have a large plate handy and the ginger and garlic close by, too. When the shallots look golden, take the pot off the heat and, moving as quickly as possible, remove two thirds of the shallots using a slotted spoon, spreading them out on the plate (avoid piling them on top of each other to help retain their crispiness). If you don't have a slotted spoon you can simply gather the shallots with a large spoon, draining off as much oil as possible before removing.

3. Once you've removed two-thirds of the shallots, put the pot back on the heat and add the garlic, ginger and cumin. Cook, stirring constantly, for about one minute, then add the sweet potato and 1/2 cup of stock. Stir to combine then put the lid on and cook for about 5 minutes until the sweet potato cubes are just beginning to become tender (you can test with a knife). Meanwhile, rinse the quinoa and set aside.

4. When the sweet potato cubes are just tender, add the quinoa and the remainder of the stock and give it a quick stir. Cover the pot with the lid, leaving it slightly ajar, and bring to a boil, then turn the heat down low and simmer for about 12 minutes (stirring every now and then) until the quinoa has softened and the liquid is mostly absorbed. Give everything a final stir then place the lid on the pot, take it off the heat and set aside for 5 minutes.

5. To make the sauce add the tahini, lemon juice, ginger and warm water to a small bowl, with an optional tiny sprinkle of sea salt. Stir until the sauce becomes smooth. If it's looking a little stiff, add a splash more warm water.

6. To serve, place a scoop of the quinoa dish in a bowl, drizzle with tahini, then top with the beans and shallots.

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