Best Quinoa Cabbage And Sweet Potato Recipes

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QUINOA, CABBAGE AND SWEET POTATO



Quinoa, Cabbage and Sweet Potato image

Make and share this Quinoa, Cabbage and Sweet Potato recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinsed and drained
2 cups water
3 tablespoons oil
1 1/2 cups sweet potatoes, cubed
1 medium onion, chopped fine
4 cups cabbage, shredded
2 garlic cloves, minced
1 (15 ounce) can cannellini beans, drained

Steps:

  • In a large saucepan cook the quinoa according to the directions.
  • As the quinoa is cooking, heat the oil in a wok. Cook the sweet potato until it starts to brown - about 5 minutes.
  • Add the onion and cook until just beginning to soften, about 4 minutes.
  • Add the cabbage and cook until soft - 6 minutes or so (adding more oil if necessary). In the last 30 seconds of cook time add the garlic and stir fry.
  • Stir in the quinoa and drained beans. Heat through.
  • Serve immediately!

Nutrition Facts : Calories 409.5, Fat 13.6, SaturatedFat 1.8, Sodium 361.8, Carbohydrate 59.8, Fiber 12.3, Sugar 7.5, Protein 13.6

QUINOA AND SWEET POTATO BAKES



Quinoa and Sweet Potato Bakes image

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Provided by Donna Hay

Yield Makes 6

Number Of Ingredients 13

2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon sea salt flakes
2 cups (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling
2 tablespoons linseeds (flaxseeds)
2 tablespoons store-bought caramelized onion
1 3/4 cups (420 grams) fresh ricotta
1 1/2 cups (120 grams) finely grated Parmesan
2 tablespoons thyme leaves
2 eggs
Cracked black pepper
150 grams goat cheese, sliced
6 sprigs thyme, extra

Steps:

  • Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

QUINOA WITH SWEET POTATO AND MUSHROOMS



Quinoa with Sweet Potato and Mushrooms image

Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.

Provided by lep413

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 11

⅓ cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
¼ teaspoon cayenne pepper
salt and pepper to taste
¼ cup chopped, toasted pecans

Steps:

  • Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.3 g, Fat 9.2 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 108.1 mg, Sugar 2.4 g

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