1/5 Photos of Quinoa, Sweet Potato and Peppers
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350.
- 2Dice the sweet potatoes to 1/2 inch or smaller.
- 3In 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.
- 4Meanwhile, 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.
- 5Add the water/veggie stock (this may splash back) . Add the jalopeno.
- 6When 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.
- 7As 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.
- 8When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.
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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
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 87.3 mg
- Total Carbohydrate 87.4 g
- Dietary Fiber 11.1 g
- Sugars 7.2 g
- Protein 15.1 g