Green Beans with Sweet Potato, Toasted Quinoa and Pecans
Green beans and sweet potatoes make a tasty and colorful combo. Add a sprinkle of toasted quinoa and pecans and you have a new go-to quick and easy dinner!
8 ounces green beans
1 large sweet potato, peeled and cut into 1/2-inch slices
1/4 cup raisins
1/2 cup low sodium or no-salt-added vegetable broth
2 tablespoons chopped pecans
2 tablespoons quinoa
Steam green beans for about ten minutes or until just tender. Set aside.
In a large skillet, combine sweet potatoes, raisins, vegetable broth, and vinegar. Cook on medium heat, covered, until potatoes are tender, about 15 minutes, adding more broth as needed so pan does not become dry.
In a small skillet, heat pecans and quinoa until lightly toasted. Remove from heat and set aside.
When potatoes are tender, stir in steamed green beans and heat through. Place in a serving dish and garnish with toasted quinoa and pecans.
Calories 239; Protein 6 g; Carbohydrates 44 g; Sugars 17 g; Total Fat 6 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 80 mg; Fiber 7.1 g; Beta-Carotene 5964 ug; Vitamin C 16 mg; Calcium 87 mg; Iron 2.7 mg; Folate 67 ug; Magnesium 81 mg; Potassium 693 mg; Zinc 1.2 mg; Selenium 2.4 ug