Quinoa with Sweet Potatoes and Queso Fresco

I had some random leftovers in my fridge that I needed to use up.  So, I used my noodle to come up with the following recipe.  Here's how I got from "stuff in the fridge" to "dinner".

These are the ingredients I started with:

• Quinoa
• Red onion
• Queso fresco 
• Sweet potatoes

Because of the queso fresco I wanted to use Mexican flavors.  So, I thought of cumin, chili powder, and cilantro.  In another quinoa recipe I've made, you soften the onion, add spices, then cook the quinoa in broth to add flavor.  I thought I'd use this technique, stirring in the sweet potato and queso fresco at the end.

Must admit, it was pretty delish.

Quinoa with Sweet Potato and Queso Fresco
Serves: 4-6

2 medium sweet potatoes, peeled and cut into 1/2" dice
3 tablespoons olive oil, divided
Salt and pepper
1 red onion, chopped fine
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup quinoa
2 cups chicken (or vegetable) broth
1/3 cup queso fresco, crumbled
1/4 cup cilantro, chopped

Preheat oven to 450 degrees.  Spread the sweet potato on a large baking sheet.  Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to combine.  Roast for 15-20 minutes until sweet potato is golden and tender, stirring halfway through.

Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium heat.  Add onion and saute until softened, about 5 minutes.  Stir in chili powder and cumin, and cook until fragrant, about 1 minute.  Add quinoa and allow it to toast for a minute or two.  Stir in chicken broth, scraping up any browned bits on the bottom of the pan.  Bring mixture to a boil, reduce heat to medium-low, and simmer for 15-20 minutes, until quinoa is tender.

Stir in sweet potato, queso fresco, and cilantro.  Season to taste with salt and pepper and serve.

*If you're looking to make this dish even heartier, try adding a can of black beans when you stir in the sweet potatoes.