I made these last night for Taylor.
Oh my goodness, so good!
We both agreed it had to be saved for later.
Perfect mix of sweet and savory.
Also really really easy.
4 medium Sweet Potatoes.
1 C uncooked Quinoa
1 3/4 C Vegetable Broth
1 tbsp Olive Oil
1 C chopped Yellow Onion
1 Garlic Clove
1 (15 oz) can Black Beans (drained/rinsed)
1 1/2 C Frozen Corn (thawed)
1/2 tsp ground Cumin
1/2 tsp ground Paprika
1/4 tsp ground Coriander
1/8 tsp Cayenne Pepper
3 1/2 tbsp Lime Juice
3 1/2 tbsp Honey
Salt and Pepper
3 tbsp Cilantro, plus some for garnish
1/2 C shredded Monterey Jack cheese
Optional- Sour Cream or Salsa for serving
Preheat oven to 400 degrees. Wash Sweet Potatoes and pierce with fork several times.
Put on a baking sheet and bake until tender ~50 minutes
While Potatoes are cooking.
Mix Quinoa and Broth in a medium sauce pan. Bring to boil.
Once boiling, reduce heat to low and cover.
Simmer 15 minutes, or until fluffy.
In a skillet heat Oil over medium-high heat.
Once hot, add onion and saute until tender, add garlic during last 30 seconds.
Add onion mixture to cooked quinoa, along with Black Beans, Corn, Cumin,
Paprika, Coriander, Cayenne, Lime Juice, Honey, and 3 tbsp chopped Cilantro.
Toss mixture, season with Salt and Pepper to taste.
Cut cooked Potatoes in half and scoop out some of the inside to create a bowl.
Fill Potatoes with Quinoa mixture.
Sprinkle tops with Cheese.
Broil in oven until cheese has melted.
I had extra Quinoa mixture, so I just put it in the fridge along with what I had scooped out of the sweet potatoes to eat as left-overs. :)
Recipe From: Cooking Classy