Quinoa (pronounced “keen-wah”) is a power house whole grain packed full of good-for-you nutrients and protein. I love making a summer quinoa salad with black beans, tomatoes, and fresh lime, but this recipe brings together the flavors of fall in a delicious and hearty dish. Add in some dried cranberries or raisins for a unique texture.
1 large sweet potato, peeled and cut into 1/2 inch cubes
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 Tbsp olive oil
salt and black pepper as desired
1/2 cup quinoa
1 cup vegetable broth
1/2 cup chopped, toasted walnuts
1. Preheat oven to 450 degrees F. Toss the sweet potatoes with the cumin, cayenne, cinnamon, nutmeg, and olive oil. Place on a baking sheet and bake until softened, about 12-14 minutes turning halfway through
2. In a saucepan, bring to boil the vegetable broth and quinoa. Turn down to a simmer and cook until liquid is absorbed (about 15 minutes). Fluff with a fork.
3. Combine quinoa, sweet potatoes, and walnuts in a bowl. Season with salt and pepper to taste.