1 cup quinoa
1 Tbsp canola oil
200 g pancetta (or bacon), chopped
1 lb boneless, skinless chicken breasts, thinly sliced
1 yellow onion, chopped
2 cloves garlic, minced
2 cups sweet potato, peeled and chopped into ½ inch pieces
1 tsp dried chili flakes
6 cups chicken broth
2 cups baby spinach leaves
½ cup whipping cream (optional)
½ cup cilantro leaves
Soak quinoa in 1 ½ cups of warm water for 15 minutes. Drain and set aside.
Heat oil in a saucepan over medium heat. Add pancetta (or bacon) and cook for 4 minutes or until golden. Add chicken and stir cook until no pink is showing, about 4 minutes, add onion and garlic and cook about 4 minutes until softened.
Add sweet potato, chili flakes and broth, increase heat to high and bring to a boil.
Add quinoa and cook for 15 minutes or just until sweet potato is tender and the quinoa is cooked. Add spinach leaves and cream (if using) and stir to combine.
Serve garnished with fresh cilantro.