Faith is inspirational, not afraid to step out of her comfort zone to heal herself, and she shares her experience of eating clean, having fun, and loving life. When she sent me this recipe I was instantly intrigued. Quinoa, maple, sweet potatoes — a dish that would surely make my heart sing.
Wanna come over and make it for me, Faith? Please!
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Hi! I’m Faith, and I blog at Lovely as Charged. Like Leanne, I love clean eating and creating recipes that keep mealtime exciting. I follow a vegetarian diet and concentrate on whole foods most of the time — with room for the occasional cookie!
Quinoa is probably familiar to you: its high protein content, pleasant texture, and versatility make it a pantry favorite. I hadn’t tried a sweet quinoa before, so I experimented with a maple-kissed variation. Warm and comforting, this skillet-style dish works beautifully as a simple one-pot supper, and its gentle sweetness makes it equally appealing for breakfast.
That extra boost of protein is a welcome way to start the day or to replenish after a long afternoon.
- 1 1/2 cups water
- 1 cup dry quinoa
- 2 medium sweet potatoes
- 2 shallots
- 1/4 cup pure maple syrup
- 4 tablespoons brown sugar
- 2 tablespoons extra-virgin olive oil
- Himalayan rock salt, to taste
- Freshly grated nutmeg, optional, for garnish
- Bring the water to a boil. Add the quinoa, cover, reduce heat to low, and simmer until tender and the water is absorbed.
- Puncture the sweet potatoes with a fork and microwave until soft, about 8 minutes; alternatively, roast them in the oven until tender.
- Thinly slice the shallots.
- Warm the olive oil in a small pan over medium heat. Add the shallots and cook, stirring often, until translucent and fragrant.
- Cube the cooked sweet potatoes and fold them into the cooked quinoa along with the softened shallots.
- Stir in the maple syrup and brown sugar. Season with salt to taste and garnish with a light grating of nutmeg if desired. Serve warm.
I loved how the warmth of nutmeg and the natural sweetness of the potatoes paired with a light sprinkle of sea salt. Even with a short ingredient list, the flavors combine to give the dish pleasing depth and balance.
Question: Sweet, savory, or a little bit of both — which do you prefer?