3 small sweet potatoes peeled and cubed (or 1 very large sweet potato)
½ T olive oil
1 onion, chopped
3 cloves of garlic, minced
1 cup of uncooked quinoa, well rinsed
1 ½ cups vegetable or chicken broth
½ – ¾ cups fresh parmesan, grated
¼ cup fresh chives, chopped
¼ tsp chili powder
½ cup walnuts, toasted (optional)
1. Place the sweet potatoes in a large skillet that has been coated with olive oil spray. Sautee until tender.
2. In a large pot, add olive oil and heat to medium heat. Add onion and sauté until tender, about 10 minutes. Add garlic and cook for an additional minute. Add in quinoa and broth and bring to a boil. (If desired add in ½ tsp sea salt) Reduce heat to medium low and simmer covered for 10 minutes. Add in sweet potatoes and cook covered for another 5 minutes.
3. Remove from heat and toss with parmesan, chives and chili powder. Top with walnuts and serve.
This is a perfect side dish for the holidays! Or, if you’re like me, you can make a batch and eat it all week for lunch Quinoa is loaded with protein and is very versatile — can be combined with many different fruits, vegetables, and spices!