SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
SWEET POTATO-QUINOA CAKES
Make and share this Sweet Potato-Quinoa Cakes recipe from Food.com.
Provided by dicentra
Categories Yam/Sweet Potato
Time 30m
Yield 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 57.7, Fat 0.9, SaturatedFat 0.1, Cholesterol 10.3, Sodium 280, Carbohydrate 10.1, Fiber 1.5, Sugar 0.8, Protein 2.5
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