Quinoa Avocado And Sweet Potato Food

SPICY QUINOA WITH SWEET POTATOES

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.

QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING

Steps:

• Preheat the oven to 450 degrees F.
• Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
• Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
• Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
• Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

QUINOA AVOCADO AND SWEET POTATO

Steps:

• In a saucepan on high heat cook quinoa, chicken broth, cilantro, olive oil, lime juice, and salt. Stir it once or twice. Then when the liquid has nearly boiled out cover and reduce to a low simmer and cook for about 8 minutes more.
• Meanwhile dice a yam and place in a cake pan, cover with foil and bake at 400 degrees for about 12 minutes or until yam is soft.
• Cut 1/2 an Avocado into chunks.
• Make dressing by whisking olive oil, lime juice, cilantro, and sugar.
• On a plate place a large handful of baby spinach leaves. Spoon the quinoa on it. Then toss the cooked yams on top. Then toss the avocado chunks on top. If the dressing has separated whisk it for a few seconds before drizzling it on top. Serve immediately.