Spicy Quinoa With Sweet Potatoes Recipes

QUINOA WITH SWEET POTATO AND MUSHROOMS

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.

QUINOA WITH SWEET POTATOES AND BROCCOLI

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
• Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired to serve.

SPICY VEGAN SWEET POTATO CASSEROLE

Steps:

• Wash cauliflower and chop into smaller florets.
• Preheat oven to 415º and line two baking sheets with foil.
• Peel sweet potatoes and use a mandolin [or knife] to chop into round slices 1/4" thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
• This is where things get serious - If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
• Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
• In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
• Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add 1/4 cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
• Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
• Spray an 8"x8" baking dish with olive oil.
• Line the bottom with a layer of sweet potatoes.
• Add a layer of quinoa.
• Add a thin layer of cauliflower sauce, saving plenty for the top layer.
• Add another layer of sweet potatoes.
• Add another layer of quinoa.
• Add a final layer of sweet potatoes.
• Pour remaining sauce over top.
• Bake 10-15 minutes until heated throughout.

SPICY QUINOA BOWL WITH BRUSSELS SPROUTS AND SWEET POTATOES

Steps:

• Put the quinoa in a bowl, cover with water, then drain. Repeat twice and drain well. (This will help remove any bitterness.) Transfer the quinoa to a medium saucepan and cook over medium heat, stirring constantly, until the quinoa is dry, about 8 minutes. Add 1 1/2 cups of the vegetable broth, 3/4 cup water and 1/2 teaspoon salt and stir together. 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 oil in a large skillet over medium heat. Add the garlic and red onion and cook, stirring often, 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 vegetable broth, the Brussels sprouts, jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the Brussels sprouts and sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
• Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water. Gently add the eggs to the pot with a spoon. Simmer for 6 minutes, then transfer the eggs to the ice water. Let sit until cool enough to handle, about 3 minutes. Peel and halve the eggs and set aside.
• Add the Brussels sprout mixture, cilantro and lime juice to the quinoa and toss; season with salt. Divide among 4 bowls and top each with some cashews and half an egg.

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.