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The two main ingredients in this recipe is sweet potato & quinoa; depending what I have available in my refrigerator/cupboard, each time I make this it’s a delectable delight! These two ingredients alone are high sources of phytonutrients and fiber. Adding additional superfoods, this would be a mega power-dish!

sweet potato & quinoa

Sweet Potato ~

Quinoa is a vegetable seed ~

Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard, spinachand beets. Quinoa is pronounced keen-wa not kwin-o-a.

  • it’s high in protein 
  • has twice the fiber as other grains
  • contain iron, lysine, and magnesium
  • a high source of manganese 
  • great source of riboflavin (B2)
  • it’s non-fattening and gluten free!
  • it’s alkaline forming and a complex carb, low in the glycemic index

Cooking With Quinoa

Most commercially available quinoa has already been cleaned, but you should still give it a thorough rinsing before cooking to be sure to remove any remaining saponins, a soapy resin that protects the seeds while they are growing, but can impart a bitter taste if not removed. Combine one cup rinsed quinoa to two cups water or broth, bring to a boil, then simmer for 10 to 15 minutes, until the seeds become translucent and the germ of the seed uncoils to form a little “tail.” Quinoa has a light, slightly nutty taste and a fluffy texture. It makes a tasty porridge or casserole and can be added to soups and stews.


  • 1 large sweet potato – baked and peeled
  • 1 cup of dry quinoa – cooked as labeled (cook with butter or olive oil, and with saffron or turmeric!) The butter is magnificent!
  • choice of – a.) fresh organic spinach cleaned and saute (or) b.) crimini mushrooms (or mushrooms of your choice), sliced
  • 1 clove of mined garlic
  • 1 small sweet red onion
  • a handful of chopped chives/spring onions
  • a dash of paprika or cayenne pepper
  • sea salt and ground pepper to taste
  • choice of toasted nuts: pecans, almonds, pine nuts, walnuts, pumpkin seeds


  1. Bake you sweet potato around 350 – 375 degrees for 45 minutes, when ready peel skin then slice sweet potato in small chucks. Set aside
  2. Cook quinoa as directed adding your choice of butter/olive oil, with a few strands of saffron or 1/4 tsp turmeric.
  3. In a frying pan saute in olive oil (medium-high heat setting), adding garlic, red onion, mushroom/spinach, for a few minutes and season while sauteing.
  4. In a separate pan, roast your choice of nuts until you get a light golden color.
  5. When everything is all done, mix the mushrooms/spinach saute with the sweet potato in a bowl. Use a forming ring to put all your food together, 1st layer the quinoa at the bottom, then the sweet potato mix, top off with chive/spring onions and roasted nuts.

Bon Appetit 🙂

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