Quinoa Sweet Potato And Peppers Recipes

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 AND PEPPER PILAF

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

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.

ROASTED SWEET POTATO QUINOA SALAD

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.

SOUTHWEST QUINOA AND SPIRALIZED SWEET POTATO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 9 x 13 baking dish or rimmed baking sheet. Spritz the peppers with the cooking spray and lay out in the dish/sheet.
• Place a large skillet over medium-high heat and add the olive oil. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook for 5-7 minutes or until mostly wilted (they don't need to be fully cooked, because they will cook longer in the peppers.) Add the quinoa, tomatoes, cayenne, paprika, onion powder, cumin, chili powder, garlic powder, black beans, and corn. Season with salt. Mix together.
• Stuff the peppers with the quinoa mixture until all peppers are filled. If using cheese, sprinkle each pepper with cheese. Once peppers are filled to your preference, cover the dish/sheet with foil.
• Bake the peppers for 20 minutes and then remove the foil and bake for another 10-15 minutes or until peppers start to slightly brown.
• Remove the peppers from the oven, garnish with cilantro, and serve with avocado.

QUINOA, SWEET POTATO AND PEPPERS

Steps:

• 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.