Sweet potato meet quinoa. Quinoa meet sweet potato. Seriously, a superfood matchmade in heaven.
Spicy sweet potato, quinoa and feta salad. Need I say more?
In case you didn’t know, I am a superfood addict. This blog probably does not do a great job in showcasing that. My fridge, freezer, and cupboards are stocked with hemp hearts, flax seeds, chia seeds, frozen blueberries, frozen energy balls, medjool dates, coconut water, coconut oil, kale, spinach and since it’s fall, squashes, yams, and sweet potatoes. Oh baby.
Sweet potatoes are one of the best root vegetables that you can eat. It is packed with vitamin A and tons of betacaratines and fare 10x better in nutrients than its not-so-distant cousin, the potato. I love sweet potatoes in all different ways: roasted, in the form of fries, pureed, mashed, liquefied — you name it. I even entered a sweet potato and carrot cupcake with cinnamon cream cheese frosting to a cupcake contest and won third place for my business two years ago. See? It works wonders.
Quinoa is another favourite food that I love. It possess all the eight essential amino acids and is an excellent source of protein. If that isn’t good enough for you, it is a cinch to cook and is super adaptable in many, many dishes. It has a subtle nutty flavour and its texture is similar to couscous or cooked grains.
Marrying these two ingredients makes for simply wonderful snack, lunch, entree, whatever. It’s completely filling AND not to mention super healthy for you. You won’t feel bad about getting seconds.
Spicy sweet potato, quinoa, and spinach salad
What you’ll need:
– 1 sweet potato, peeled and diced into 1/2″ pieces
– 1 tbsp olive oil
– 3 tsps cayenne pepper
– 1 tsp chili flakes
– 1/2 tsp ground black pepper
– 1/4 tsp cumin
– 1/4 tsp oregano
– 1 tsp salt
– 3/4 cup quinoa (any kind)
– 1 1/2 cups chicken or vegetable broth
– 1 (5oz) pkg chopped frozen spinach, cooked and drained
– Feta cheese, crumbled (optional)
What you’ll need to do:
1. Preheat oven to 400F and middle rack aligned.
2. Toss sweet potato, olive oil, and spices together and place on a Silpat or aluminum or parchment paper-lined baking sheet. Bake in the oven for 20-25 minutes, stirring once at the halfway point.
3. In a small pot, cook quinoa and chicken broth on the stove. Bring to a boil and simmer for 20 minutes or until fully cooked and all liquid is absorbed.
4. In a large bowl, mix quinoa, spinach and sweet potato together.
5. Serve with crumbled feta cheese. Makes 6-8 servings.