Autumn for me is apples, cinnamon, mushrooms, spices, pumpkin, chestnuts, sweet potatoes… All of them with those marvellous earthy colours that bring us exactly the nutrients our body needs for this season.
Today I prepared this dish, perfect for these grey & rainy autumn days, because both the quinoa and the sweet potato give us a feeling of “comfort food”.
Although I made it using some leftovers from the fridge, it became a very complete and balanced dish 😉
The quinoa is a pseudo-cereal that provides good protein, iron and fibre. The sweet potato and the vegetables also have fibre, vitamins A, B1 and C and minerals.
And don’t forget the spices! Did you know that some spices like pepper, clove, ginger, cinnamon, mustard or turmeric give, not only flavour to the dishes, but also increase our metabolism, improve blood circulation and increase our energy? Great, right?
Just one more thing: you can adapt the ingredients depending on the veggies you have in the fridge and the result will be anyway a very tasty, complete & and easy-to-make dish 🙂
1 small sweet potato
30 gr. quinoa
1 shallot or spring onion
1 clove garlic
½ yellow pepper
salt, black pepper, garam masala
Pre-heat the oven to 200 degrees.
Wash the sweet potato and wrap it in silver foil. Bake it for 60 min.
Put the quinoa in a colander and wash it under water (to get rid of the saponines, a toxic substance.)
Boil the quinoa in double the amount of water, covered, for 12-15 mins. Reserve it.
Peel the shallot, garlic clove and carrot and chop them finely.
Put them in a pan with a drizzle of olive oil, salt & pepper and cook it slowly for 5 min.
Add the zucchini and yellow pepper (in small dices) and a teaspoon of garam masala and cook everything for some more minutes.
Add the quinoa to the pan and mix it with the vegetables.
Once the sweet potato is baked, take off the silver foil, cut it in the half from top to bottom and serve it on a plate, topping it with the quinoa & veggies.
Ready to eat!