Black Bean-Sweet Potato Quinoa

black_bean_sweet_potato_quinoa

Are people still crazy about quinoa? Is that still a thing? Whoooo cares, this dish is mad good. I eat a lot of quinoa, mostly because there’s a health food store around the corner from my apartment that sells it in bulk for $2.99/pound, which is really good for around here. Brown rice is still a lot cheaper, so I switch it up every few days. Basically, my three go-to grains/starches when I make myself dinner are quinoa, short grain brown rice (Lundberg, word up), and rice noodles. Physically, I always feel super great after eating a bunch of quinoa, although I feel a bit more satiated after brown rice or noodles, and almost as vital as after eating quinoa. Ya know? Where is this going? I don’t know. Are you bored yet? I am.

So the recipe. This recipe is allllll about the fresh ginger, chilies, lime juice, and cilantro. Those four ingredients are the big bright flavours, going in fresh after the quinoa is done cooking, that make this dish. The ingredients list below call for them to be added to taste, so go nuts, it’ll be good, I promise. Also, for the ginger, I highly suggest investing $15 in a Microplane zester; the perfect tool for all your fine grating needs!

Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups sweet potato, cut into small cubes (important, so they cooked all the way through)
2 cups quinoa, rinsed
2 teaspoons tamari or shoyu soy sauce
¾ teaspoon ground cumin
¼ teaspoon sea salt
3 cups water
2 cups cooked black beans (or 1 regular-sized can), rinsed
Sea salt, to taste
Lime juice, to taste
Cilantro, to taste
Chilies, minced ,to taste (I used red ones. Leave the seeds in if you’re crazy for da spice)
Fresh ginger, finely grated or minced, to taste

Instructions
1. In a large-sized saucepan, heat the olive oil over medium heat and add the the onion and garlic. Sauté, stirring frequently, for a few minutes until the onion is softened and fragrant.
2. Stir in the sweet potato, quinoa, soy sauce, cumin, and the ¼ teaspoon sea salt. Continue to sauté, stirring frequently for another two or three minutes. Sauteing the grains like this will allow them to toast a bit, which will make them tastier after they’re cooked.
3. Add the water, stir, and turn the heat up to high. Once boiling, turn heat down to low, cover, and let simmer for 15 minutes. Remove from heat and let sit, still covered, for another 15 minutes. Remove lid and fluff with a fork to make sure the quinoa has absorbed all the water.
4. Transfer the whole thing to your biggest mixing bowl and the remaining ingredients. Season it all to taste! Make it yummy!
Makes: 4 to 6 servings

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Welcome!

My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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