It’s good stuff, and so versatile. Today I made a sweet potato, black bean and quinoa dish for lunch.
Super healthy, super tasty.
Sweet Potatoes and Black Beans with Red Quinoa and Lemon Yogurt Dressing.
What you need:
- 1 cup quinoa (I used red quinoa)
- 2 cups peeled sweet potatoes, chopped into cubes
- 1 can black beans
- 1 tsp cumin seeds
- 1/2 tsp cinnamon
- salt and pepper
- 3/4 cup plain yogurt
- juice of 1/2 a lemon
- olive oil
Peel and chop sweet potatoes into bite sized cubes. Toss with a little olive oil, salt and pepper to taste, and cinnamon. Bake at 400 degrees for 25 minutes.
Cook 1 cup quinoa in 2 cups water. Bring to a boil, then reduce to a simmer for 15 minutes or until all the liquid is absorbed.
Make the dressing. Whisk yogurt and lemon juice together, adding a pinch of salt.
When the sweet potatoes are tender, add them to the cooked quinoa. Rinse and drain a can of black beans, add to the quinoa mix. I saved about 3/4 of a cup of plain quinoa out of the mix, to use later. This is up to you -if you want more quinoa in your sweet potato dish, use all the quinoa you cooked.
Add cumin, salt and pepper to quinoa, sweet potato, black bean mix.
Serve with lemon yogurt dressing.
We ate this warm, but I’m sure it would be very tasty cold too. You could also toss the whole thing with the dressing, but I like to add as I go.
Just another take on mixing vegetables with quinoa!