QUINOA, SWEET POTATO AND PEPPERS
This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.
Provided by Diann is Cooking
Categories Low Protein
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Dice the sweet potatoes to 1/2 inch or smaller.
- In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
- Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
- Add the water/veggie stock (this may splash back) . Add the jalopeno.
- When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
- As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
- When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.
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Dennis Dokpo
[email protected]This dish is simply divine! The flavors are perfectly balanced and the texture is amazing.
Mike Iwabi
[email protected]This dish is Whole30-compliant and is perfect for people doing a Whole30 reset.
Ms. Shano
[email protected]This recipe is paleo-friendly and is perfect for people following a paleo diet.
Rubi Sheikh
[email protected]This dish is low in carbs and is perfect for people on a low-carb diet.
AB Chauhdary
[email protected]This recipe is gluten-free and is perfect for people with celiac disease or gluten intolerance.
Nazar Khan
[email protected]This dish is a great source of plant-based protein. I love the addition of the quinoa.
Moit James
[email protected]This is a very affordable recipe that is perfect for feeding a large family.
Prabha Naidoo
[email protected]This is a great recipe for a quick and easy weeknight meal. The combination of flavors is amazing.
Md Mehadi
[email protected]The recipe was easy to follow and the dish turned out delicious. I especially liked the creamy avocado sauce.
RevMax Support
[email protected]This is a great healthy recipe that is packed with flavor. I will definitely be making it again.
Noa Kyando
[email protected]I added a little bit of cayenne pepper to give it a bit of a kick. It turned out great!
Abdessalem Tiar
[email protected]This dish was a hit with the whole family! I loved the combination of quinoa, sweet potatoes, and peppers.