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1/2 cup quinoa
1 cup vegetable stock
3 sweet potatoes, peeled and diced (when cooked I just scooped out 2 cups of cubes for easy measure)
1 teaspoon olive oil
1 teaspoon ground curry powder
1 teaspoon coriander
1/8 teaspoon of chipotle powder for heat
Viniagrette:
1/2 lemon, juiced
1 tablespoon red wine vinegar
1 teaspoons maple syrup
1 tablespoon olive oil
1 teaspoon Sweet Barvarian Mustard
1 small garlic clove, minced
sea salt and fresh cracked pepper, to taste
1 green onion, sliced thinly (I used chives)
2 tablespoons sliced toasted almonds (optional)
small handful of dried cranberries (optional)
feta cheese crumbles (optional)
Bring vegetable stock to a boil and add in quinoa. Cover and simmer over medium heat until tender and mostly absorbed. Drain, fluff with a fork and set aside.
Meanwhile, toss sweet potatoes with olive oil, curry, coriander and chipotle and bake in a 400F oven for about 20-30 minutes or until tender.
In a small serving dish, toss together the quinoa and sweet taters. Combine the vinaigrette ingredients in a small bowl and pour over salad. Add in green onions and combine. Serve and top with almonds, cranberries and/or feta (if using). Prepare for amazing!!
Serves 2 as a main dish. They are large servings and could be halved again!
Nutritional info before craisins, almonds & feta, for 1/2 the recipe:
Calories: 409
Fat: 7 g
Carbs: 76 g
Protein: 9 g
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