1/3cupchopped cilantro(plus extra for serving on the side, optional)
Crumbled goat or feta cheese(for serving on the side optional)
Rinse the quinoa in a fine mesh colander with cold water. Drain the quinoa and transfer to a medium saucepan. Add the water, salt, cumin, chili and coriander. Bring to a gentle boil, reduce the heat to medium-low, cover the saucepan leaving the lid slightly ajar and simmer until the water has been absorbed and the quinoa is cooked, approximately 12 to 15 minutes. Remove the quinoa from the heat but leave it covered.
Meanwhile, finely chop the onion, the garlic and jalapeño.
Chop the sweet potato into a small-medium dice.
Over medium heat, heat the oil in a skillet, add the onion and cook a couple of minutes until the onions begin to soften, stir and add the garlic and jalapeño. Cook for a couple of minutes or until softened and add the salt and spices, give it all a good stir.
Add the sweet potatoes and water to the skillet, simmer for about 12 to 15 minutes, keeping an eye on the water level in the skillet and the doneness of the sweet potatoes. If the water is absorbed before the potatoes are cooked to your liking add 1/4 cup of water and continue to simmer.
Once the potatoes are cooked thru add the black beans to warm them.
To finish add the cooked quinoa, cilantro and adjust the salt to your taste.
Serve wedges of lime, crumbled goat or feta cheese and extra chopped cilantro on the side.
This dish will make 4 full servings or 6 side servings.
The cheese is optional and not included in the calculation of the nutrition facts.