SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
QUINOA WITH SWEET POTATO AND MUSHROOMS
Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
Provided by lep413
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.3 g, Fat 9.2 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 108.1 mg, Sugar 2.4 g
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
- Toss sweet potatoes in olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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 WITH SWEET POTATOES AND HIJIKI
Inspired by the popular Japanese recipe, rice with sweet potatoes and hijiki. For more healthy, glutlen-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Yam/Sweet Potato
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- (Option) On the day before, rinse quinoa and soak in water for 2 hours. Then transfer the quinoa to a colander, place a bowl underneath it to catch the water drippings, and store it in a dark place (like in a kitchen cabinet) for 24 hours. Rinse a couple of times (once before you go to sleep and once next morning).
- Soak diced sweet potatoes and hijiki in water in separate bowls for 20 minutes and rinse.
- Place quinoa, potatoes, hijiki and 2 cups of water in a pan and bring to a boil.
- Reduce heat, add vegetable base and salt, cover, and cook for about 20 minutes until the water is absorbed.
- Turn off the heat and keep it covered for 5 minutes.
- Infuse love and serve.
Nutrition Facts : Calories 229.6, Fat 2.6, SaturatedFat 0.3, Sodium 339.6, Carbohydrate 44.4, Fiber 5.5, Sugar 3.6, Protein 7.3
SWEET POTATOES SIMMERED WITH HIJIKI
Hijiki is a delicious sea vegetable with a distinctive earthy flavor that really complements the sweet potato's flavor. From Lesley Downer's "Japanese Vegetarian Cooking", 1986.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the sweet potato and cut into matchsticks. Soak for a few minutes in cold water.
- Break the hijiki into short lengths and soak in water to cover. Drain the sweet potato and pat dry.
- Heat the oil in a medium saucepan, add the sweet potato, and saute for a few minutes. Drain the hijiki, reserving the soaking water, and squeeze out the excess liquid. Add to the sweet potato and toss lightly so that all the surfaces are coated with oil.
- Blend 1 cup of the reserved hijiki soaking water with the soy sauce, sugar or honey, sake or mirin, and pour over the sweet potato-hijiki mixture. Cover, lower the heat, and simmer for 7 to 8 minutes or until the sweet potato is cooked. Uncover and cook for 2 minutes over medium-high heat to reduce the liquid. Stir well, then drain the vegetables and stir in the sesame seeds.
- Serve hot or at room temperature, in small mounds in the center of small, deep bowls.
Nutrition Facts : Calories 193.8, Fat 9.1, SaturatedFat 1.2, Sodium 231.3, Carbohydrate 26.2, Fiber 4, Sugar 6.9, Protein 2.9
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- Pre-heat your oven to 200 Degrees C (390 F).Peel and rinse the sweet potato, carefully slice it in half lengthways then chop into half-moon shapes about 1 ½ cm/ ½ inch thick.
- Line a sheet pan with baking paper and put the sweet potato on the tray. Toss it in oil and season with salt and pepper. Spread it out so the slices are not overlapping. Roast in the oven for approximately 35-40 minutes or until the sweet potato is just cooked.Remove once cooked and set aside.
- Put the quinoa in a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well - See Note 1.
- Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.(Or follow directions on the packet)
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