Time: 30-40 minutes
Serves: 4
2 cups of Quinoa
3 cups chicken bone broth (The Flavor Chef)
3 medium sweet potatoes, peeled
Half of one bunch of Rainbow Chard with the ribs cut out
1 – 2 tablespoons of good quality sesame oil
Juice of 2 limes
Stove Top Instructions:
Cook the quinoa according to the package – usually about 15 minutes, until tender.
Chop the sweet potatoes into cubes and roast in the oven for 30 minutes at 375° until form tender.
Cut the ribs out of the chard and cut into ribbons – or bite-size pieces.
When the quinoa and sweet potatoes are cooked, cut the potatoes into bite size pieces and toss them into the quinoa. Add the chard, sesame oil and lime juice, season with salt and pepper and enjoy!