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We hope you got benefit from reading it, now let's go back to quinoa & red lentil stuffed sweet potatoes recipe. You can cook quinoa & red lentil stuffed sweet potatoes using 19 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
- Get of Spread.
- You need of medium sweet potatoes.
- Take of olive oil.
- Use of scallions, minced (optional).
- Take of medium yellow onion, chopped.
- Use of garlic, crushed.
- Take of dry red lentils, rinsed.
- Use of quinoa.
- Use of vegetable bouillon cube.
- Get of sambal chili paste* (optional).
- Get of ground cumin.
- You need of ground coriander.
- You need of curry powder.
- Use of large head of broccoli, cut in bite-sized florets.
- Use of medium red bell pepper, chopped.
- Use of Dressing.
- You need of tahini.
- You need of balsamic vinegar.
- You need of soy sauce.
Instructions 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!.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Quinoa, pronounced 'keen-wa' is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften. Here's the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water.
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