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|
|230||3g||6g||old: 4||new: 6|