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    You are in: Home / Recipes / Quinoa, Sweet Potato and Peppers Recipe
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    Quinoa, Sweet Potato and Peppers

    Quinoa, Sweet Potato and Peppers. Photo by Linky1

    1/5 Photos of Quinoa, Sweet Potato and Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Diann is Cooking's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Dice the sweet potatoes to 1/2 inch or smaller.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Add the water/veggie stock (this may splash back) . Add the jalopeno.
    6. 6
      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.
    7. 7
      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.
    8. 8
      When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.

    Ratings & Reviews:

    • on January 18, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 08, 2010

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Quinoa, Sweet Potato and Peppers

    Serving Size: 1 (541 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 454.3
     
    Calories from Fat 49
    10%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 87.3 mg
    3%
    Total Carbohydrate 87.4 g
    29%
    Dietary Fiber 11.1 g
    44%
    Sugars 7.2 g
    28%
    Protein 15.1 g
    30%

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