Fall Quinoa with Green Bean Skillet
This recipe is inspired by autumn, thanks to fluffy quinoa studded with dried cranberries and toasted walnuts and topped with a skillet of green beans, succulent mushrooms, and caramelized onions.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Mushrooms
8 4 oz
Green Beans
10 5 oz
Omani Pink Sweet Potato (Organic)
10 5 oz
Protein & more
Walnuts
2.25 1.13 oz
Cranberries, dried
1.25 0.63 oz
Quinoa
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sage, ground
1 0.5 teaspoon
Dried thyme
3/4 0.375 teaspoon
Rosemary, ground
1/4 0.125 teaspoon
Nutmeg
1/8 0.065 teaspoon
Black pepper
1/8 0.065 teaspoon
Marjoram, dried
1/2 0.25 teaspoon
Prep ahead (optional)
a. Peel and cut sweet potato into ¼”-thick rounds. b. Snap the stem end off the green beans. c. Thinly slice yellow onion.
Instructions
1
Roast sweet potatoes:
a. Preheat oven to 400º. Prep small baking pan with olive oil.
b. Add sweet potatoes (peel, slice into ¼” rounds) to small bowl. Add 2 tsp olive oil, ¼ tsp salt, and 1 tsp of autumn spice mix, reserve remaining spice mix for green beans. Toss to coat.
c. Add to small baking pan in single layer. Roast until caramelized and tender, about 18-20 minutes, turning halfway between.
2
Cook quinoa:
a. In medium saucepan, add 2 cups water (1 cup for 2-person meal) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in quinoa. Cover and cook until tender, about 15-20 minutes.
c. In large saute pan over medium-high heat, add walnuts. Cook until toasted and fragrant, about 2-3 minutes. DON’T WALK AWAY!
d. To medium bowl, add quinoa, toasted walnuts, and dried cranberries. Toss to combine. Salt to taste.
3
Cook green bean skillet:
a. In same saute pan over medium-high heat, add 2 tsp olive oil. Add yellow onion (thinly slice); cook until caramelized, about 3-4 minutes.
b. Add button mushrooms (whole or slice large ones in half) and remaining autumn spice mix; cook until golden, about 2-3 minutes.
c. Add green beans (snap stem ends, leave whole) and ¼ tsp salt. Toss together and cook until green beans are tender but crisp, about 3 minutes. Plate or add to serving bowl.
4
Serve:
a. Divide quinoa among plates. Top with sweet potato rounds.
b. Finally, top sweet potatoes with green bean skillet.
Chef's notes
Heat might hide the autumnal notes of the spice mix, but if you insist a pinch of red pepper flakes with the green beans is the best match.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX