Sweet Potato and Quinoa with a Lime Vinaigrette

February 8, 2011

Sweet Potato and Quinoa with a Lime Vinaigrette

Rachel Yaseen, The Organic Kitchen Tucson

1 cup quinoa (uncooked)
1 ½ cups water
1 large sweet potato, peeled cut into small chunks
1 unpeeled apple, cut into small chunks
½ cup pecans or walnuts
1/2 cup dried cranberries
½ cup (each) cilantro and parsley, finely chopped
½ teaspoon salt
½ cup coconut (optional)
¼ teaspoon cinnamon
½  cup lime juice
3-4 tablespoons, agave (to taste)

On a baking sheet, roast the sweet potatoes on 350 degrees for 45 minutes. Meanwhile, wash quinoa. In a saucepan, cook quinoa  in 1 ½ cups water (covered with a lid) until water completely evaporates (approximately 15 minutes)—do NOT stir while cooking. When quinoa and sweet potato are cooked, mix them together and then add the apples, pecans, cranberries, cilantro/parsley, salt, coconut, and cinnamon. For the vinaigrette, in a blender, mix lime juice and agave nectar. Pour desired amount over quinoa.

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