Gobl! Gobl!! Gobl!!!! Happy Thanksgiving you all! Yesterday, I was not in the mood to take my butt off the couch and do anything at all. So, I requested my dearest hubby to make some Maggi (instant noodles from India) for me. Little did I know that it will be a very stressful request. While getting Maggi from the shelf, an innocent, unopened pack of quinoa fell on him. It was the pack that we got a month earlier vouching to eat healthy. However, I have comfortably forgotten all about it, putting it where I would never find. I can simply say, I do not like Quinoa. AT ALL!!!!!! For the next 30 minutes a lot happened, and my lazy evening took a big hit. The menu changed from Hubby’s Spicy Maggi to Sowmya’s Quinoa.
I recently read about Quinoa with Sweet Potato salad and I thought it would be a good use of Quinoa. The idea was to get my husband to do something as well. So, I had him bring Sweet potatoes from the super market, which he begrudgingly did (it was 18F outside). Deciding to prepare a fusion of Indian flavors with Quinoa, I set out to make Spicy Quinoa with Sweet Potato.
Spicy Quinoa with Sweet Potato is a moist side that is spicy, sweet and flavorful, full of protein and good amount of fiber. Quinoa is packed with nutrients and its low glycemic index makes it a very good alternative for rice and many people who are health conscious are replacing rice with Quinoa.
This dish is very easy to make and takes less time as quinoa cooks very fast. Once my hubby took a spoonful, he came back to his normal pleasant self, ala, the snickers ad. Spicy Quinoa with Sweet Potato is a perfect side for Thanksgiving dinner. If preferred, it can be made less spicy and kids will love it.
So guys, Spicy Quinoa with Sweet Potato.
- 13/4 cups quinoa
- 3 Cups of low-sodium vegetable broth
- 3 tbsp of cooking oil
- ½ red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tbsp of chili powder
- 1 tsp of ground cumin powder
- 1 tsp of ground coriander
- ½ tsp of chopped green chillies
- 2 small sweet potatoes,peeled and cut into ½ inch pieces
- ⅓ cup roughly chopped fresh cilantro
- 1 to 2 tbsp of fresh lime juice
- Put some quinoa in a bowl and cover with water;drain. Repeat twice and drain well. (This helps in removing bitterness). Transfer the quinoa to wide sauce pan and fry 5 mins and add vegetable broth,3/4 cup of water, ½ tsp of salt. Bring to a simmer, and cover the pan, leaving lid slightly open to let the steam escape; reduce the heat to medium low and cook until the quinoa is tender and liquid is absorbed, about 12 -15 minutes.
- Meanwhile, heat some cooking oil and add red onions and garlic . Cook until softened about 4 minutes. Add the spice powders and cook, stirring until the spices darken, about a minute. Add the remaining veg broth, chopped green chillis, sweet potatoes and some salt. Increase the heat to high and bring to a simmer.Stir occasionally,until the sweet potatoes are tender and all the liquid is absorbed.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss well
- Season with salt and pepper
Thanksgiving time is a wonderful time of the year. Many Americans have a lot of holiday traditions that go along with this wonderful festival when families come together. People have unforgettable memories associated with the festival. Food definitely brings people together.. Happy Thanksgiving everyone and have a wonderful dinner and make new memories.
If you are worrying about the leftovers from Thanksgiving dinner, here are some excellent ideas that you can follow to make use of them.
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