Indulge in a culinary symphony of flavors with our sweet potato quinoa bake, a tantalizing dish that harmonizes the earthy sweetness of roasted sweet potatoes with the nutty crunch of quinoa. This delectable bake is not only a feast for the taste buds but also a nutritional powerhouse, brimming with essential vitamins, minerals, and fiber. Dive into the depths of this recipe to discover a symphony of spices and herbs that dance on your palate, leaving you craving for more. Alongside this stellar dish, embark on a culinary journey through a collection of equally enticing recipes, including a vibrant sweet potato and black bean burrito bowl, a satisfying quinoa and vegetable stir-fry, and a delightful sweet potato and chickpea bowl. Each recipe is a culinary masterpiece, offering a unique blend of flavors, textures, and nutrients. Let your taste buds embark on an unforgettable adventure as you explore these culinary delights.
Let's cook with our recipes!
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
QUINOA AND SWEET POTATO BAKES
Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.
Provided by Donna Hay
Yield Makes 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.
QUINOA WITH SWEET POTATO AND MUSHROOMS
Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
Provided by lep413
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.3 g, Fat 9.2 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 108.1 mg, Sugar 2.4 g
Tips:
- For a vegan version of this recipe, use almond milk or coconut milk instead of cow's milk.
- If you don't have quinoa on hand, you can substitute another grain, such as rice or barley.
- To make the bake ahead of time, simply prepare it as directed and then store it in the refrigerator for up to 3 days. When ready to serve, reheat the bake in a 350 degree Fahrenheit oven for about 20 minutes, or until warmed through.
- This recipe is also a great way to use up leftover sweet potatoes. Simply roast or microwave the sweet potatoes until tender, and then follow the recipe as directed.
- For a fun variation, try adding a cup of chopped nuts, such as walnuts or pecans, to the bake.
Conclusion:
This sweet potato quinoa bake is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with nutrients, including fiber, protein, and vitamins A and C. The combination of sweet potatoes, quinoa, and black beans makes this bake a hearty and satisfying meal that is sure to please everyone at the table.
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