Quinoa with Sweet Potatoes

I have been making Quinoa (Keen-wah) for about a year now. I made it with stir fry for the first time when I was in labor with Carly and was soo looking forward to the leftovers when I got home from the hospital. Of course my husband made fun of me and he wont eat it but I don't care! It is some good stuff. I tried a Mexican type dish next with black beans and corn but I truly did not care for it. I think I ended up throwing the leftovers out.
This one however takes the cake! It is a recipe I adapted from here which I just realized she adapted from another recipe and I changed it to my own liking and what I had in the house. The nutty flavor of the roasted pecans is just what quinoa needs to bring out its nutty taste and the raisins with the sweet potatoes YUM! Its the PERFECT fall dish, but since no one is quite sure what season we are in right now its perfect for right now too!

I'm going to call it

Quinoa with Sweet Potatoes (creative I know!)

• 1/2 cup original quinoa [white]
• 3 medium sweet potatoes or yams, peeled and diced
• 1/2 medium sweet onion, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon of cumin
• 3/4 cup raisins
• 1/2 cup roughly chopped pecans, toasted
• 1 tablespoon dried parsley
• salt + pepper to taste

Directions
Cook Quinoa according to package directions.
Preheat oven to 375 degrees.
Cover baking sheet with foil, spray with non-stick, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 20-25 minutes, until soft.
Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, raisins, toasted pecans and parsley. Season with salt and pepper.
Enjoy!

Serves 4

(please excuse my thumb)

 

This would be AMAZING served alongside pork if you are of the carnivore family. I would also like to try adding diced apples to the pan with the sweet potatoes some time.