Quinoa w/ Sweet Potato & Garden Peppers

This is one of those recipes that you can keep on using throughout the seasons,
sweet potato and garden vegetable quinoa is one of my favorites. Feel free to
substitute your vegetables of choice to make it your own in this one pot meal!
Although I used sweet potatoes, garlic, shallots, lemons, bay leaves, tri-color
quinoa, and homegrown tomatoes, bell peppers, banana peppers, jalapeños, and
habaneros.

Servings: 4 cups

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Resting Time
10 minutes

Total Time
1 hour, 10 minutes

Course:

Side Dish Salad

Cuisine:

American Latin American

Instructions

1 Dice or mince all of the vegetables. Dice the sweet potatoes, tomato, bell
pepper, and banana pepper. Mince the jalapeño, habaneros, garlic and shallots.

Make sure to devein and deseed the bell peppers. The innards are edible, but
rather bitter if you leave them in. I like to slice the sweet potatoes, cut them
in half, and then in thirds. As with a small pizza, this makes 6 slices (one in
half and then an X). That's how I make triangles, instead of cubes.
2 Add all of the ingredients into a rice cooker. I like to start with the larger
vegetables and then add the smaller ingredients. Top with the bay leaves,
spices, and lemon juice. And then add the quinoa and water.

This cooks the larger vegetables on the bottom, while dispersing the flavor
profiles in the middle. Although with some mixing, this really doesn't matter
all that much. Everything will eventually cook together!
3 Press the cook button on the rice cooker. It should take about 45 minutes to
cook.
4 When the quinoa is fully cooked, let sit for 10 minutes, and then fluff with a
wooden spoon and serve.

Do not use a fork or other metal utensil. It will scratch off the nonstick
surface on the rice cooker. This will leach teflon into your food and cause
future dishes to stick to the bottom.

Quinoa w/ Sweet Potato & Garden Peppers

Course:

Cuisine:

🧂 Ingredients

Instructions

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