Quinoa with Sweet Potatoes

The softer, orange-fleshed variety of sweet po...

This is delicious!  I made it this evening and served it with a cannellini bean salad (recipe to follow in future post) and sweet corn on the cob.

  • Cook 3/4 cup quinoain 1 and 1/2 cups water.
    • Bring to boil
    • Reduce heat to simmer for about 15 minutes, until all the water is gone.
  • Meanwhile peel and dice into 3/4 inch cubes, about 1/3 of a large sweet potato(you need a generous cup)
    • Saute in a little hot oil along with a diced clove of garlic and about 1/8 cup diced white onion
    • Toss in a handful of whole cashews, sliced almonds and pumpkin seeds and a pinch of dried, red-hot chili, and a sprinkle of freshly ground sea salt
    • Saute all together until the potato is soft (about 10 minutes)
  • Meanwhile crush in your hands, by rubbing together, a scant handful of wakame and soak in a little water.
  • When the quinoa is cooked, add to the saute, turn off the heat
  • Drain, and add the wakame along with a couple dashes of soya sauce
  • Let stand a couple of hours before serving, and serve at room temperature.
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6 Comments

Filed under Alison Boston, Food, Recipes, Recipes from the Veggie Box, Vegan, Vegetarian

6 responses to “Quinoa with Sweet Potatoes

  1. This DOES sound great – love your recipe!

    • Thanks! This was better the second day – and definitely better t room temp than hot. The quinoa’s flavor was too strong when it was hot. The sweet potato works really well with it.

      • That’s very interesting about the temperature issue because I’ve found the very same thing about quinoa – glad it’s not just me :) I discovered it because I don’t own a microwave and one day I was just too lazy to reheat it – serendipity at its best!

      • Not just you! :) Though something I’ve found odd, and not sure what causes it – when living in U.K. I bought packaged organic quinoa – and just bought what was there. Here in Canada there are 2 options in the bulk food section: sprouted and regular. Both are dried, and both look about the same. I’ve been buying the regular because it’s less than half the price of the sprouted. I find it doesn’t taste the same as the quinoa I bought in U.K., nor does it have the same texture: it’s softer when cooked for the same amount of time! The first time I bought it, the woman in the shop told me to be sure to sprout it before cooking, or at least soak it for about 8 hours – so I soaked it, and cooked it the way I had always cooked it, and it was horrible: very mushy. Haven’t soaked it since, and have been cooking it the same way I cooked it in the U.K. – but it does not taste the same. ???

      • Huh…I’m intrigued. I have a co-op near me here in Santa Monica and I’m going to see if they have the sprouted quinoa. I’ve never seen it in Whole Foods or Trader Joe’s…however, it may be possible that the taste difference is because of the water here versus the water in the UK – maybe more or less minerals affects the sprouted version??? I’ll see what I can find and be sure to let you know how it turns out.

      • It may very well be the water! Good point. I may also have been buying the sprouted stuff in U.K. and didn’t know it. Another possibility is that the quinoa I was buying there may have been washed and the stuff here hasn’t. it may just require rinsing – which I haven’t done due to not yet having the right kind of sieve for washing the fine grain. Will be intrigued to read what you find out. I’ve found this post about sprouted quinoa http://fairfield.wholefoodsmarketcooking.com/recipes/11430_basic_sprouted_quinoa

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