Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, quinoa & red lentil stuffed sweet potatoes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Quinoa & Red Lentil Stuffed Sweet Potatoes is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Quinoa & Red Lentil Stuffed Sweet Potatoes is something that I have loved my entire life. They are nice and they look fantastic.
Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. The seed of quinoa is eaten like a grain, like wheat. However, it is not a true grain. Quinoa contains higher amounts of protein compared to true grains.
To get started with this particular recipe, we have to prepare a few ingredients. You can have quinoa & red lentil stuffed sweet potatoes using 19 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
- Get Spread
- Prepare 4 medium sweet potatoes
- Get 1 tsp olive oil
- Prepare 2 scallions, minced (optional)
- Make ready 1 medium yellow onion, chopped
- Prepare 2 cloves garlic, crushed
- Make ready 100 g (1/2 cup) dry red lentils, rinsed
- Take 90 g (1/2 cup) quinoa
- Take 1/2 vegetable bouillon cube
- Take 1 tsp sambal chili paste* (optional)
- Prepare 1/2 tsp ground cumin
- Take 1/2 tsp ground coriander
- Take 1 tsp curry powder
- Get 1/2 large head of broccoli, cut in bite-sized florets
- Prepare 1 medium red bell pepper, chopped
- Take Dressing
- Prepare 60 ml (1/4 cup) tahini
- Prepare 1 tbsp balsamic vinegar
- Take 2 tsp soy sauce
Quinoa is the healthy wonder grain we can't get enough of– we even eat it for breakfast! Quinoa is a good source of several minerals, including manganese, phosphorus, copper, folate, iron, magnesium, and zinc. While it's often referred to as a grain, quinoa is actually a seed, and it's packed with protein and fiber, making it a satisfying addition wherever it's used. Quinoa has a mild flavor with a slightly warm, nutty undertone, which means it's easy to partner with a wide variety of ingredients.
Steps to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
- Preheat oven to 200°C (400 F). Pierce sweet potatoes with a fork in several locations and place on aluminum foil on a baking tray in the oven. Roast until tender, about 45 minutes, stopping once to flip. - - *Note: Cooking the following ingredients takes about 20 minutes, so if you want the potatoes to be done at the same time, wait about 20 minutes after putting the sweet potatoes in the oven to start the next steps.
- Add scallions and onion to a large pot on high heat. Add 2 tbsp water as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes. Add the garlic and saute for another 2 minutes, stirring and adding water as needed.
- Add all of the ingredients from the lentils through to the curry powder to the pot plus 2 cups of water, bring to a boil then reduce to a simmer with the lid partially covered. Simmer for 10 min.
- Add the broccoli and bell pepper, stir to combine, and place lid fully on the pot and allow to cook for 5 minutes.
- Mix all dressing ingredients in a small bowl plus 2 tbsp water. Stir into the quinoa/lentil mixture or serve on the side to drizzle on top. Enjoy!
While it's often referred to as a grain, quinoa is actually a seed, and it's packed with protein and fiber, making it a satisfying addition wherever it's used. Quinoa has a mild flavor with a slightly warm, nutty undertone, which means it's easy to partner with a wide variety of ingredients. Quinoa is a grain crop that is grown for its edible seeds. Quinoa is a super grain that's packed with protein and vitamins. Whether it's a salad, veggie burger, or fried "rice", this grain holds its own as a side dish or as the base of the main course.
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