What pairs well with quinoa?

Quinoa, with its chewy texture, nutty flavor, and slightly bitter undertones, pairs well with a soft and sweet vegetable like sweet potato. Together, they offer a good range of nutrients, and both benefit from seasoning with bold spices like cumin and cinnamon.

Can I eat quinoa and sweet potatoes together?

Of course. Quinoa and sweet potatoes together are a good source of fiber, protein, and carbohydrates. They also offer complementary flavors and textures. Try stuffing sweet potatoes with quinoa or making a quinoa salad with diced sweet potato.

Are stuffed sweet potatoes healthy?

It depends on what you're stuffing them with and what you consider healthy. This recipe with quinoa, black beans, and cheese sauce is a good source of protein, fiber, calcium and Vitamin A and C.

Quinoa Sweet Potatoes

Description

These quinoa sweet potatoes make a hearty, flavorful vegetarian meal. They are stuffed with quinoa, black beans, and warm spices and finished with cheese sauce and salsa for a satisfying balance of texture and taste.

Ingredients

Units Scale

4 large sweet potatoes (about 10 ounces each)
1/2 cup quinoa
1 medium onion
1 bell pepper
1/2 cup cilantro leaves
2 cloves of garlic
2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 (15 ounce) can of black beans, drained
1/2 cup milk
8 ounces shredded cheddar cheese
2 teaspoons cornstarch
1/2 cup of salsa

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Instructions

Bake the sweet potatoes. Preheat the oven to 400 degrees F. Stab the sweet potatoes with a fork and place them on a small baking sheet. Brush them with a little olive oil for crispier skin—but it's totally optional, especially if you don't like to eat the skin. Roast the potatoes in the oven for 45 minutes to an hour or until tender.
Cook the quinoa. Rinse the quinoa in a fine sieve. In a small saucepan, combine the quinoa with ¾ cup water. Bring to a simmer, lower the heat, and gently cook for about 10 minutes or until tender and the water is absorbed.
Prep and cook the vegetables. While the quinoa and potatoes cook, roughly chop the onion, pepper, and cilantro. Mince the garlic. Heat the olive oil in a large pan over medium heat. Add the vegetables but save the cilantro for serving. Cook until softened, about 7-8 minutes, stirring often and adding a splash of water if the pan dries out. Season with the spices and salt, cook for another minute while stirring.
Combine the filling ingredients. Stir the black beans and cooked quinoa into the pan of vegetables. Taste the filling and season with additional salt, if needed.
Make the cheese sauce. Wipe out the pan you cooked the quinoa in, then add the milk and heat over low until warm. Stir in the shredded cheese and let melt into the milk for a few minutes. Stir the cornstarch into a couple of tablespoons of water until combined. Add this to the cheese, stir some more, and keep cooking over low until you get the consistency of a thick cheese sauce.
Assemble the quinoa sweet potatoes. Split the roasted sweet potatoes open. Divide the quinoa mixture over the potatoes. Drizzle over some queso cheese sauce and spoon over some salsa. Then sprinkle the cilantro over the top and serve.

Notes

Short on time? Cook the sweet potatoes in the microwave for 10 minutes before finishing in the oven for another 15-20 minutes.

If you have extra filling and cheese sauce leftover, combine them with tortilla chips and some more salsa to make vegetarian nachos.

The cheese sauce should be made over low heat. Too high of heat will cause it to thicken too much. If it does thicken to the point of being unable to pour, especially if you reheat leftovers, whisk in a little warm milk until it has thinned.

Prep Time: 15
Cook Time: 45
Category: Dinners
Method: Roasting
Cuisine: Peruvian