The two main ingredients in this recipe is sweet potato & quinoa; depending what I have available in my refrigerator/cupboard, each time I make this it’s a delectable delight! These two ingredients alone are high sources of phytonutrients and fiber. Adding additional superfoods, this would be a mega power-dish!
Sweet Potato ~
- are high in vitamin B6
- a good source of vitamin C & vitamin D
- contains iron, magnesium, potassium,
- Their rich orange colour indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body.
Quinoa is a vegetable seed ~
Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard, spinachand beets. Quinoa is pronounced keen-wa not kwin-o-a.
- it’s high in protein
- has twice the fiber as other grains
- contain iron, lysine, and magnesium
- a high source of manganese
- great source of riboflavin (B2)
- it’s non-fattening and gluten free!
- it’s alkaline forming and a complex carb, low in the glycemic index
Cooking With Quinoa
Most commercially available quinoa has already been cleaned, but you should still give it a thorough rinsing before cooking to be sure to remove any remaining saponins, a soapy resin that protects the seeds while they are growing, but can impart a bitter taste if not removed. Combine one cup rinsed quinoa to two cups water or broth, bring to a boil, then simmer for 10 to 15 minutes, until the seeds become translucent and the germ of the seed uncoils to form a little “tail.” Quinoa has a light, slightly nutty taste and a fluffy texture. It makes a tasty porridge or casserole and can be added to soups and stews.
Ingredients:
- 1 large sweet potato – baked and peeled
- 1 cup of dry quinoa – cooked as labeled (cook with butter or olive oil, and with saffron or turmeric!) The butter is magnificent!
- choice of – a.) fresh organic spinach cleaned and saute (or) b.) crimini mushrooms (or mushrooms of your choice), sliced
- 1 clove of mined garlic
- 1 small sweet red onion
- a handful of chopped chives/spring onions
- a dash of paprika or cayenne pepper
- sea salt and ground pepper to taste
- choice of toasted nuts: pecans, almonds, pine nuts, walnuts, pumpkin seeds
Directions:
- Bake you sweet potato around 350 – 375 degrees for 45 minutes, when ready peel skin then slice sweet potato in small chucks. Set aside
- Cook quinoa as directed adding your choice of butter/olive oil, with a few strands of saffron or 1/4 tsp turmeric.
- In a frying pan saute in olive oil (medium-high heat setting), adding garlic, red onion, mushroom/spinach, for a few minutes and season while sauteing.
- In a separate pan, roast your choice of nuts until you get a light golden color.
- When everything is all done, mix the mushrooms/spinach saute with the sweet potato in a bowl. Use a forming ring to put all your food together, 1st layer the quinoa at the bottom, then the sweet potato mix, top off with chive/spring onions and roasted nuts.
Bon Appetit 
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