Makes 4 servings.
I like the texture and taste of this flavorful, highly nutritious and attractive dish.
INGREDIENTS:
2 medium sweet potatoes
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
¾ cups quinoa
1 coup loosely packed flat leaf parsley, coarsely chopped
2- 3 tablespoons lemon juice
PREPARATION:
Preheat the oven to 375F.
Peel the sweet potatoes and cut into small cubes. Place on a foil lined baking sheet and toss with the olive oil, salt and pepper. It should be combined well. Spread the cubes.
Bake for about 10 minutes; the potatoes will still be crunchy.
In a small heavy covered saucepan bring to a boil, over high heat, 1 cup of water and ¼ teaspoon salt. Sprinkle over the quinoa and cook, covered for 10 minutes, or until all the water is absorbed. If the grains are still not tender, add 1 to 2 tablespoons hot water and continue cooking.
Transfer to a large bowl, add the potatoes, parsley, lemon juice, salt and pepper.
Before serving adjust the seasoning.
