Ingredients
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2 cups cooked quinoa
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1 roasted and chopped sweet potato
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1 chopped red bell pepper
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1 tsp. dried oregano
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1 tsp. paprika or red chili powder
Directions
This versatile recipe is full of fiber and superfoods. It can be eaten at any meal. For breakfast, feel free to add a fried or poached egg on top. You can add any cooked veggies you have on hand. To get in some greens, sautéed kale or spinach also goes really well with this dish!
Steps
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1
Done
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Prepare QuinoaPreheat oven to 400° for the sweet potatoes. Prepare and cook your quinoa as per the box's instructions. If buying bulk, use 1 part quinoa, 2 parts water. Combine quinoa and water in a medium sized pot and bring to a boil. Turn down heat, cover pot, and cook on low for about 15 minutes or until all the water is absorbed. Take off burner and let stand covered for another 5 minutes. |
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2
Done
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Bake Sweet potatoesIf you are making your sweet potato in the oven, peel your potato and chop into cubes. Massage with olive oil and evenly and lay out on a baking sheet. Bake for 25-30 minutes. |
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3
Done
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Chop and cook peppersChop and cook your peppers in a small frying pan. Fluff your quinoa with a fork. Add your cooked veggies to a large bowl and toss with your quinoa. Season with oregano and paprika. |
