Contains: Nightshades, pseudo-grains. Is: Vegetarian, vegan, plant-derived, gluten-free.
One of the several upcoming recipes I’m pulling off of Food.com (previously Recipezaar.com), where I was active before I discovered blogging was much easier than following a nailed-down format for posting recipes – which got irritating to say the least. However, there was a forum then over there, and the vegetarians seemed the most interesting/active of the folk, so most of the things I posted there were vegetarian. I’ve never been strictly vegetarian – but I do love the food! This recipe dated June 2010. Old stuff, so only one photo!
My handle back then and on there: Diann is Cooking. I don’t see that I’ve made any activity since 2012 at the site.
Note: This was back in the day when I thought QUINOA was pronounced kin-o-a. I remember that work lunch day a two-three years later when table-mates were discussing some keen-wa. I was like… what’s THAT??? Um… duh???
Prep & Cook Time: Total, 50 minutes.
Rest Time: None.
Quinoa with Sweet Potato and Peppers
- 2 medium sweet potatoes, peeled and diced
- 2 large shallots, peeled and quarterd
- Olive oil.
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garam masala (or curry powder) ADD MORE! Up to a teaspoon!
- 1 cup quinoa
- 2 cups water or veggie stock. The boxed type (low sodium) is fine.
- 1 jalapeño, de-seeded and finely diced
- 1 bell pepper, de-seeded and roughly chopped.
- salt and pepper to taste.
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 jalapeño.
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. (I am known for wanting my bell peppers far more au-dente than most folk.)
When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and any salt and pepper – and serve hot.
Linking to: What’s for Dinner? Sunday Link-Up, with Helen Fern.
Linking to: Farm Fresh Tuesday’s Blog Hop.