This quinoa recipe is very satisfying! It’s delicious, and great to make ahead! It only takes 25 minutes from start to finish.
I sometimes make big batches of recipes like this one to eat through the week.
Time has been so tight lately. I sometimes don’t even get a chance to go outside for a week. I have been doing taxes on the side for extra income, and let me tell you once I sit in that chair, getting up to cook something that’s not going to destroy my health is really hard!
That’s why meal prep is super handy, recipes like this one just make my life easier as they still taste delicious after a few days. I am always looking forward to eating them!
As you may know, quinoa, which is a seed by the way not a grain like most might think, it’s close to spinach and is a great source of protein. It’s not a food you would like to eat if you are trying to lose weight by reducing your carbs intake. It’s delicious in savory recipes like this one, great for a morning porridge topped with fruits, and great for granola.
There are 120 known varieties of quinoa, the most popular are the white, the red, and the black. I personally prefer the white as the red taste a bit too grassy for my liking. The black variety just doesn’t do it for me… Maybe I should eat more of it to let my taste buds get accustomed to it.
What to expect from this recipe?
If you decide to make this recipe, be ready for it to blow your mind! I don’t use salt to flavor it, instead, I substitute it for miso both for flavor depth and interest. If you are not allergic to soy and can afford to get some miso, I highly encourage you to do so! It’s versatile, it’s good for your gut health and lasts quite a while!
Sweet potato quinoa
- 1 1/2 cup quinoa
- 2 cups chopped baby spinach
- 1 cup of slice Brussel sprouts
- 2 tbsp red miso paste
- 2 clove of garlic crushed
- 2 small shallot or one small red onion chopped
- 1/8 tsp black pepper
- 1 sweet potato chunks
- 3 cups vegetable broth low sodium or unsalted
- 1 tsp. dried basil
- 1/2 sweet corn kernel optional
- In a large saucepan over medium heat, add the garlic and onion in 2 tablespoons of water.
- Let cook until soften. Add the miso paste.
- Add the potato, the Brussel sprouts, and spinach.
- Add the broth along with everything else except for the quinoa. Let simmer for 5 minutes.
- Add the quinoa, stir. Cover tightly and let cook for 10 to 15 minutes or until the quinoa is tender.
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What have I been up lately?
New book in my Audible/ Kindle library:
Everyone and their mother seems to have this one in their library. I decided to grab it literally 5 minutes ago to see what all the fuss is about!
It’s a great book to pick up if you are feeling unmotivated, and need a pick me up to stay steadfast under pressure. It’s exactly what I needed this week!
New in my fitness routine: Daily yoga.I love those shorts 10 to 25 minutes sequence. The music selection is just right on point to calm the chaos of my mind!
New TV show: When I can sneak a few minutes to watch tv, I have been hooked on the 4400. At first, I stayed away from this one as I tend to skip any movie that remotely sounds it might be inspired by Bible stories. Turns out it’s all futuristic and quite catchy so far!
What have you been up to lately?