Sweet Potato Quinoa Bake Recipes

QUINOA AND SWEET POTATO BAKES

Steps:

• Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

SPICY QUINOA WITH SWEET POTATOES

Steps:

• Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
• Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

SWEET POTATO-QUINOA CAKES

Steps:

• Preheat oven to 200°F
• In large bowl, lightly beat egg and egg whites.
• Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes.
• In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking.
• Cook cakes in batches, using about 1/4 cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk.
• Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly.
• Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed.
• Serve hot with lime wedges to squeeze over cakes.