Yum! Serve it in bowls and get cozy! I used 1 cup quinoa & 2 cups of water (seasoned with 1/2 packet of onion soup mix). Pour in the water, and add pinch of salt Preheat the oven to 400°F and line a baking sheet with parchment paper. Meet one of my favorite combos: sweet potatoes + feta. I made this last night and loved it. See above for ideas to make it with whatever ingredients you have on hand! I love one bowl dinners. Required fields are marked *, Notify me of follow-up comments via e-mail, That looks so good I love quinoa bowls adding sweet potato would make them even better. Roasted the sweet potato with recommended spices (chili powder, cumin and coriander), used red onion instead of shallots, cooked the quinoa with a packet of Sazon Goya Coriander and Annatto spices, toasted the almonds, used goat cheese instead of feta, and baby spinach as greens. I love that it gives me a good base idea and it’s easy to play around with extra ingredients. Meanwhile, prep the dressing. I roasted the sweet potato with ground cumin and a few slices of fresh garlic. I just made a bucket load of this recipe to feed my husband and me for the next day or so. Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Chili is ready when sweet potatoes are tender. Roast until golden brown, 25 to 35 minutes. I’ve made a thousand different variations of this easy quinoa bowl recipe over the years. This recipe was so delicious!!! This one was a little spicy for me. It was good but; still needed a little something. I’d would definitely recommend. It was pretty fast and easy and delicious. 173 calories; protein 4.4g 9% DV; carbohydrates 19.3g 6% DV; fat 9.2g 14% DV; cholesterol 0mg; sodium 108.1mg 4% DV. I’ve started pinning already, thank you! You saved Quinoa with Sweet Potato and Mushrooms to your. Step 1 In a soup pot on medium heat add the oil and let it warm. Most people won't think twice about serving basic cornbread when is on the table. Wonderful! Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. I also used cinnamon and cumin on my potatoes which was necessary to add flavor. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I used a little less cayenne than called for and added just a dash of cinnamon. Toss the cooked quinoa and sweet potato in a large bowl. I will definitely make this again! I halved the cayenne pepper and added 1/2 teaspoon of cinnamon. This is DELICIOUS. I rinsed the quinoa before toasting. SOO good, I love this recipe so much and am looking forward to making this again. I ate this the next day at room temperature and it was a really good lunch with good flavor. After everything was done cooking I mixed the quinoa in with the veggies. This looks great and exactly what I was looking for! I used 1 1/2 cups of portabella mushrooms added 1/4 water to the vegetable pan before covering and increased the cayenne pepper just a bit which gave this a nice kick.

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