This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.
- 2 sweet potatoes, cleaned, peeled and diced
- 2 large shallots, peeled and quartered
- olive oil or canola oil
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon garam masala or 1⁄4 teaspoon curry powder
- ground pepper
- 1 cup quinoa
- 2 cups water
- 1 jalapeno, de-seeded and finely diced
- 1 bell pepper, de-seeded and roughly chopped
- Preheat oven to 350.
- Dice the sweet potatoes to 1/2 inch or smaller.
- In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
- Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
- Add the water/veggie stock (this may splash back) . Add the jalopeno.
- When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
- As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
- When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.
This was so good, and healthy too. You could wilt some spinach in there for more nutrient punch. I also quadrupled the garam masala, and used diced chiles instead of jalapenos, since I didn't have any of those around.
This is outstanding. Made as directed except that I used 1 tablespoon of the garam masala as I love it. Thanks, Diann is Cooking! Made for Veggie Recipe Swap 26.
So good and so easy! I loved the garam masala and plan to add more next time. This doesn't get any easier and I loved the idea of cooking the quinoa in veggie broth, it really brings a nice flavor. I skipped the jalepeno, and roasted the pepper with the sweet potato. Made for Veg*n Swap July 2010