I heart quinoa. Have you tried it? First of all I love it because it’s fun to say and sounds fancy. KEEN-WHA. Yup. Sounds like a ninja move. Which must mean I am exercising. And this gives me double bonus points. Secondly, despite its fancy name, quinoa is a super fast grain to cook. Which in my book, makes it even better. Triple bonus points. Thirdly, this super healthy grain is not only gluten-free but full of protein. Boom. And, fourth, and obviously, it tastes nutty and delicious, and is an easy change from rice or pasta. You have to try it!
This recipe combines the great flavor of quinoa with the sweet smokiness of roasted sweet potatoes and the creaminess of avocado. With a splash of lime juice, you may as well run for the phone. It is that good. Whatever that means. It can be served hot but is just as good room temperature, which helps it function well as a side dish. It is also bulky enough to satisfy for a light lunch. Any way you look at it, you need to make this. NOW. So I don’t have to eat it by myself. Here’s what you need!
Quinoa (any variety; I used just regular)
Chicken broth (or vegetable broth or water)
Lime juice (fresh or bottled)
Salt and pepper
Start with the quinoa. Pour it into a saucepan. Add the chicken broth. Cooking the quinoa in chicken broth adds great flavor to it but you can also use vegetable broth or even water. I used unsalted chicken broth because it’s what I had on hand, but any variety will do. If you use regular broth, you will not have to add any (or as much) salt at the end. Totally up to you. Bring this to a boil and then turn it down to low. Let it hang out and simmer for 15-20 minutes.
I just found this cool pepper grinder. I love the peppercorn mix of red, white, and black pepper. The colors are so pretty! I like that it is all in one and I don’t have to hunt for where I put the peppercorns. Any one else do that? Ok, maybe just me. Continuing.
Pop the sweet potatoes in the oven under the broiler. I keep my oven rack in the middle to upper third, because I don’t want the potatoes burning on the outside before they are done on the inside. My broiler isn’t adjustable, but if yours is, use the high broil. Or if you have a tendency to forget things in the oven, low might be a better choice, even though it will take longer. I love to broil veggies. It works almost like the grill, giving the veggies a little char. It is especially nice in the dead of winter when the grill is under two feet of snow. Or it’s 30 below and your hubby isn’t willing to frostbit his fingers for the sake of quinoa. Just saying. WATCH THESE BABIES CLOSELY! They can go from uncooked to charred very quickly. It will only take about 5 minutes to cook them. Which is awesome, by the way.
Grab the avocado. Kiss that beautiful thing. Just kidding. Split it in half and whack out the seed with a large knife. Please don’t get too excited and mistake your fingers for the seed. That would ruin my day. With a small paring knife, cut the avocado halves into chunks and scoop out with a spoon.
- 1 c. quinoa
- 2 c. chicken broth
- 2 medium sweet potatoes
- 1 avocado
- 1-2 t. lime juice
- Olive oil
- Salt and pepper
- Combine the quinoa and chicken broth in a small saucepan. Bring to a boil, then lower to a simmer for 15-20 minutes until liquid is absorbed.
- Peel and roughly dice the potatoes.
- Place on a rimmed baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Put in the middle to upper third of the oven and broil on high for 5-8 minutes until soft and lightly charred. Watch closely!
- Cut the avocado in half and remove seed. Roughly dice and remove from skin with a spoon.
- Combine the quinoa, sweet potato, and avocado.
- Sprinkle with lime juice, salt, and pepper to taste preference.