* 1 cup quinoa, uncooked
* 2 cups vegetable broth
* 1 sweet potato, pre-baked and diced
* 1 red bell pepper, diced
* 2 tbsp olive oil
* 1/4 tsp cayenne pepper
* 2 tbsp lemon juice
* salt and pepper to taste
Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool.
Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.
Posted by homebasics at 07/30/08 15:04:36Love sweet potato. Haven't seen it used with quinoa before. Check this one out:
4-5 medium sweet potatoes, peeled and cut into thick wedges (about 2 lbs/1kg) 4-5
1 large onion, peeled and cut lengthwise into thick wedges 1
2 tbsp Bertolli Olive Oil 30 mL
2 cloves garlic, minced 2
2 tbsp fresh rosemary leaves, chopped (or 1 tbsp/15 mL dried) 30 mL
1/2 tsp salt 2 mL
1/4 tsp black pepper 1 mL
Preheat the oven to 425° F (220° C). Lightly grease a baking sheet with sides or shallow roasting pan.
In a large bowl, toss together the sweet potatoes, onions, olive oil, garlic, rosemary, salt and pepper. Spread out onto the prepared baking sheet or roasting pan – make sure the pan is large enough so the vegetables are in a single layer. Place in the oven and bake for 40 to 45 minutes, turning them over once or twice, until browned and tender.
Oven roasting concentrates the delicious flavour of sweet potatoes, making this a wonderful partner for roast chicken or pork. Quick, easy and totally addictive.