Quinoa is a pretty amazing grain not to be confused as a rice or pasta. It is gluten free and considered a complete protein because it possesses 9 essential amino acids. And lucky for me I love it!
If you’ve never tried quinoa because it makes you nervous or you just don’t know what to do with it, have no fear. It is really easy to make and I personally really like the crunchy little sprouts.
First get yourself some quinoa. Doesn’t matter what type, black, red, or plain.
Just know that a little goes a long way with qunioa so you get a bang for your buck. Boil the quinoa in water and then simmer until it absorbs it all up.
I decided to add some black beans to mine.
And some roasted sweet potatoes
I mixed up a little vinaigrette and tossed it all together. It was delicious and I will definitely be making this exact recipe again.
Maybe with some fresh cilantro and spinach because it needed a little fresh kick.
So go ahead and experiment with some qunioa. It is a blank canvas and I love that about it. And it really is that easy and can have so many uses. Add some lemon juice, cucumbers, and tomatoes, or pesto with chopped tomatoes etc.
Roasted Sweet Potato and Black Bean Quinoa:
1 cup quinoa
2 cups water
1 sweet potato peeled and chopped
2 Tablespoons olive oil
salt and pepper
1/2 cup rinsed black beans
Vinaigrette:
3 Tablespoons olive oil
2 garlic cloves minced
juice of one lemon or lime
salt and pepper
Peel and cut sweet potatoes. Place on a sheet pan with olive oil and salt and pepper and toss. Bake at 425 for 15 to 20 minutes
Rinse and drain black beans and set aside.
Mix olive oil and lemon juice with a whisk. Add minced garlic and salt and pepper. Set aside.
Add water and quinoa to a saucepan and bring to a boil. Then bring down to a simmer for 10-15 minutes or until the quinoa has absorbed all the water. Put quinoa in a large mixing bowl and add vinaigrette while still hot. Let sit for 5 minutes. Add roasted sweet potato and black beans.
Enjoy!
