Cook’s notes: An autumn recipe with quinoa, sweet potato, and apple. This version is inspired by curried biriyani rice from India. You could add sauteed onion and a handful of cashews if your eating plan permits them. I took this dish to a potluck recently and was happy that it was one of the first dishes to be finished. (Sorry, no photo — it was eaten before I could snap a picture!)
Because it is both vegan and gluten free, lots of people can eat it. I really liked the technique of adding the spices to the quinoa as it cooks.
Serves 6 to 8
Vegan, Gluten free
1 cup uncooked quinoa
2 cups water
1 Tbsp curry powder
1 tsp ginger powder
1 pinch kosher salt
1 large sweet potato (yields about 2.5 cups diced potato)
1 red bell pepper, diced and seeded (about 4.4 oz after prep)
1 Granny Smith apple, cored and diced (about 4.8 oz after prep) — do not peel
1 cup frozen green peas
1/3 cup raisins
Bring the water and quinoa to a boil in a saucepan. Reduce heat to simmer, add the spices, and cover with a lid. Cook for 12 to 15 minutes, until quinoa is soft and fluffy and water is absorbed.
While the quinoa is cooking, prepare the sweet potato: Scrub it and pierce the skin. Microwave on the potato setting until tender. Remove from microwave, cut in half, and let it cool. Peel and diced the cooked sweet potato; discard the potato peelings.
Lightly coat a skillet with cooking spray. Saute the red bell pepper and apple until they begin to soften. Stir in the frozen peas; cook until peas are thawed and veggies are heated through.
In a large bowl, combine quinoa, sweet potato pieces, and the red bell pepper mix. Add raisins and stir to combine.
ESTIMATED NUTRITIONAL INFORMATION:
An 8 oz (225 g) serving fills a two-cup container nicely. Each 8 oz (225 g) serving has an estimated 7 g fiber, 32.7 g net carb (2.2 carb servings for quinoa and potato), 0.5 fruit/veggie serving, and 6.8 g protein (1 serving).