Makes 2 side dish servings
1/2 cup quinoa
2 tsp olive oil
1 medium sweet potato, diced (I left the peel on mine since I like the
taste, but the recipe says to peel the potato)
1 scallion, thinly sliced
1/4 tsp dried red chili flakes
1 c water
1/2 tsp salt
3/4 canned black beans (low salt) drained and thoroughly rinsed
Juice of one lime
2 T chopped fresh cilantro
1. Place quinoa in a small mesh sleve and rinse thoroughly. Heat oil over medium high heat in a medium skillet with a tight fitting lid. Add sweet potato, scallion and chile and saute' until fragrant, about 2 minutes.
2. Add quinoa; toast for 2 minutes. Add water and salt. Bring to a boil, reduce heat to medium low and cover. Simmer until quinoa and sweet potato are tender, about 10 - 12 minutes. If liquid remains unabsorbed in the pan, raise heat tonight and cook for 2 minutes until it boils off.
3. (Optional for my recipe) Stir in black beans and lime juice. Serve warm or chilled, sprinkle with cilantro.
Note: It is important to give uncooked quinoa a good rinse to remove any
bitter coating. To deepen its flavor, toast it in a skillet in oil over low heat before cooking.
Quinoa is core and the rest of the ingredients are too, so I enjoyed my
serving as a core food. It partnered well with a small slice of Cornmeal
Casserole and some roasted chicken breast.
cblessum on 8/2/2007