Best Advice to Homemade Yummy Quinoa & Red Lentil Stuffed Sweet Potatoes

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We hope you got insight 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 cook that.

To cook an extraordinary Quinoa & Red Lentil Stuffed Sweet Potatoes, below are the materials needed:

1. Prepare of Spread.
2. Take 4 of medium sweet potatoes.
3. Prepare 1 tsp of olive oil.
4. Get 2 of scallions, minced (optional).
5. You need 1 of medium yellow onion, chopped.
6. Provide 2 cloves of garlic, crushed.
7. Provide 100 g (1/2 cup) of dry red lentils, rinsed.
8. Prepare 90 g (1/2 cup) of quinoa.
9. Prepare 1/2 of vegetable bouillon cube.
10. Prepare 1 tsp of sambal chili paste* (optional).
11. Take 1/2 tsp of ground cumin.
12. You need 1/2 tsp of ground coriander.
13. Take 1 tsp of curry powder.
14. Get 1/2 of large head of broccoli, cut in bite-sized florets.
15. Get 1 of medium red bell pepper, chopped.
16. Take of Dressing.
17. Get 60 ml (1/4 cup) of tahini.
18. Get 1 tbsp of balsamic vinegar.
19. Get 2 tsp of soy sauce.

After preparing the components, now you are ready to prepare your appetizing Quinoa & Red Lentil Stuffed Sweet Potatoes by following the procedures below:

1. 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..
2. 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..
3. 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..
4. Add the broccoli and bell pepper, stir to combine, and place lid fully on the pot and allow to cook for 5 minutes..
5. 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 was one of the first gluten-free ingredients that I tried and I was instantly smitten. I loved the texture, the flavor, the nutritional profile, and how One of the main reasons why I love quinoa are the nutritional benefits. I have a whole post about quinoa nutritional facts, but for me, it comes down to a. Quinoa is a tall South American herb, Chenopodium quinoa in the goosefoot genus (Chenopodium), native to the high altitude of the Andes, and characterized by small green clustered flowers and small fruits with a single seed. Quinoa (pronounced as kinwah; quinua in Spanish) is an incredibly nutritious "grain-like seed" obtained from the goosefoot family plant native to the highland plains of South-American Andes region.

Recipe : Quinoa & Red Lentil Stuffed Sweet Potatoes

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step by step to make Quinoa & Red Lentil Stuffed Sweet Potatoes

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