Ingredients
-
2 sweet potatoes, cleaned, peeled and diced
-
2 large shallots, peeled and quartered
-
olive oil or canola oil
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon garam masala or 1/4 teaspoon curry powder
-
ground pepper
-
1 cup quinoa
-
2 cups water
-
1 jalapeno, de-seeded and finely diced
-
1 bell pepper, de-seeded and roughly chopped
Instructions
- Preheat oven to 350.
- Dice the sweet potatoes to 1/2 inch or smaller.
- In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
- Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
- Add the water/veggie stock (this may splash back) . Add the jalopeno.
- When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
- As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
- When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.