As a change, try swapping regular quinoa with red quinoa.  It has a slightly different texture and adds great colour to your dishes.  It also tastes slightly earthier than white quinoa.  If you're not used to cooking this grain, start by swapping a rice dish with quinoa.  It is filled with amino acids that are required for strong bones, skin, blood and muscles.  It also has over double the amount of protein than rice.  

This is a nutrient packed dish with sweet potatoes, rainbow chard, green beans, red peppers and mushrooms.  The sweet potatoes are an excellent form of complex carbohydrates.  They also stabilize blood sugars naturally and prevent cravings later on.  Swiss chard is an extremely cleansing vegetable that is great for detoxing the liver.  It is also high in B vitamins and many minerals.  

Sweet Potato Red Quinoa
2 cloves garlic, minced
3 tbsp olive oil
1 cup mushrooms, chopped
1 1/2 cups sweet potatoes, chopped
1 red pepper, chopped
2 cups rainbow chard
3/4 cup green beans
2 cups cooked red quinoa

Lemon Balsamic Sauce
3 cloves garlic
4 tbsp nutritional yeast
3 tbsp basil leaves
1 freshly squeezed lemon
3 tbsp tamari (or organic soy sauce)
4 tbsp balsamic vinegar
1/2 cup olive oil

Cook the garlic in oil on low heat for a few minutes then add the mushrooms.  Cook for about 5 minutes then add the sweet potato.  Continue to cook until the sweet potato for about 5-10 minutes, until it becomes softer.  Add the remaining vegetables and cook for about 5 minutes.  Meanwhile, cook the quinoa in 4 cups of water.  Add stock to the water if you want a little more flavour.  Add quinoa to the vegetables.

Blend the sauce ingredients in a food processor then add it into the rest of the dish.  Enjoy!



Nancy Jane
07/16/2013 12:28am

Hi Sarah: This looks delicious--I seem to eat more baked sweet potatoes in cooler weather--rarely use this way, so I will try this.
My farmers market has everything coming in now, kale, all colors of swiss chard, basil, all colors of beets, beet greens, dark green romaine lettuce--big salad every day for lunch with fresh strawberries, raspberries--squeeze a lime with a touch of olive oil and wee bit of maple syrup.
Have been buying new wee fresh garlic bulbs and adding chopped up to many meals--mmmmmmm!
It is such a treat to eat fresh local new vegs. and fruit after a long winter season.


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