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Sweet Potato and Quinoa with a Lime Vinaigrette
- 1 cup quinoa (uncooked)
- 1 ½ cups water
- 1 large sweet potato, peeled cut into small chunks
- 1 unpeeled apple, cut into small chunks
- ½ cup pecans or walnuts
- 1/2 cup dried cranberries
- ½ cup (each) cilantro and parsley, finely chopped
- ½ teaspoon salt
- ½ cup coconut (optional)
- ¼ teaspoon cinnamon
- ½ cup lime juice
- 3-4 tablespoons, agave (to taste)
On a baking sheet, roast the sweet potatoes on 350 degrees for 45 minutes. Meanwhile, wash quinoa. In a saucepan, cook quinoa in 1 ½ cups water (covered with a lid) until water completely evaporates (approximately 15 minutes)—do NOT stir while cooking. When quinoa and sweet potato are cooked, mix them together and then add the apples, pecans, cranberries, cilantro/parsley, salt, coconut, and cinnamon. For the vinaigrette, in a blender, mix lime juice and agave nectar. Pour desired amount over quinoa.
Submitted by Rachel Yaseen, The Organic Kitchen Tucson