Quinoa and Sweet Potatoes
Quinoa is a great way to get your protein and it is so good for you. I try to use it in place of rice but sometimes I will mix it with brown rice.
Here is a wonderful recipe from Miranda Rivers at Plant Based on a Budget using quinoa and sweet potatoes. It makes a great combination.
Servings : 4
Prep Time : 15m
Cook Time : 50m
Ready In : 1:10 h
This meal is one of the simple meals that is warm and comforting and definitely feels good for our bodies. Completely oil free, you just put different things together to try, and it ends up tasting great! I don’t put anything on my sweet potatoes. The taste baked like this is soo good! I love cooking with quinoa! Pretty inexpensive too. Enjoy!
- 1 cup dry quinoa, rinsed
- 2 cups water
- 1 can garbanzo beans, drained
- 1/4 cup onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Freshly squeezed lemon juice, to taste
- Freshly ground black pepper, to taste
- 2-3 sweet potatoes, washed and sliced
For the Quinoa: In a medium saucepan, combine water and quinoa and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
Fluff with a fork and transfer to a large bowl. Add garbanzo beans, onions, cilantro, lemon juice, and pepper, and fluff to combine.
For sweet potatoes: Preheat oven to 400°. Place sliced potatoes on a parchment paper-lined baking sheet and bake for about 20 minutes, turn, and bake for another 20 minutes until slightly browned. Serve with a side salad.