Not sure if this is officially a “salad” but I don’t know what else to call it besides, maybe, “Fall in a Bowl?” But I’m reserving that title for my Overnight Steel Cut Pumpkin Pie Oatmeal. So Warm Sweet Potato and Quinoa Salad it is.
I was inspired today to make an Unprocessed Lunch using whatever I could find in my pantry for the #October Unprocessed Challenge. I think too many people see unprocessed food as a hassle and therefore choose more processed options out of desperation for a quick meal.
But it doesn’t have to be that way. Really! It doesn’t!
That dish up there took me less than 30 minutes from start to finish and I stopped to photograph and take notes! Sure, there was a little prep involved —cutting a some onion, a potato and measuring out a few spices is all I can think of— but that’s the fun part! At least it should be fun.
Anyway, fun or not, this came out tasty! Next time I might add a touch of honey to bring out more of the sweet potato’s natural sweetness but I wanted to share how I made it today as a base recipe…
- 1/4 of a large sweet onion chopped (about 1/3 cup)
- 1 medium sized sweet potato cut into cubes
- 1/2 cup uncooked quinoa (86g)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups of water
- Kosher Salt
Heat a pot over medium-high and spray with non-stick cooing spray. Add the onion and potato, sprinkle liberally with salt and brown.
Add the water, spices, a pinch of salt and quinoa. (If you want to had 1/2 tbsp if honey, I’d do it here.)
Bring to a boil and continue to boil uncovered for about 5 minute until the potato softens.
Cover and lower to a simmer.
Continue to simmer, covered, for 10-15 minutes until the remaining liquid is absorbed.
Separate into 2 equal sized portions and enjoy!
The creamy sweet potato texture was amazing with the quinoa. Such a fun combination!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 2 | 1/2 recipe ~2 cups | |||
| Calories | Fat | Fiber | WWPs | |
| 230 | 3g | 6g | old: 4 | new: 6 |
| Sugar | Sat Fat | Carbs | Protein | |
| 4g | 0g | 44g | 7g | |
This looks delicious! I love sweet potatoes, so I’ll definitely be giving this a try.
YUM!
A great no pointer side dish for those on the WW Simply Filling Plan….
Oh I can’t wait to try this one! Looks wonderful!
Loved it as did my husband and 3 yr old son! Thanks for another great (and easy!) reciepe!
Yummy! I love Sweet Potato..Thank You for sharing
I just made a pot of this today and doubled the recipe so I would have left overs. So glad I did! This is yummy and perfect for Fall weather. The house smells amazing too!
YUM! Just made this with a red onion and added the honey. I love how easy it was and super filling!
I have done something similar to this. I usually cook up about 2 cups of quinoa once a week or so and use this precooked quinoa as a base. I would then roast veggies sweet potatoes with honey and spices, stir into reheated quinoa and season.
I just made this! I doubled the recipe except used one sweet potato and a big pile of fresh pineapple chunks. I sauteed the pineapple with the onions and potato- came out excellent!
I liked this recipe but my husband and kids wouldn’t eat it. My 12 year old tried it at least. I feel like I need to cook five different meals each night in order to satisfy the troops!
Made this tonight and everyone ate it! Rare in our house for all 3 kids to like something. I just added a pinch of cayenne pepper. It was delicious.