Spicy Quinoa Salad with Sweet Potatoes

You'll probably start to notice my blog take a turn toward eating healthier in the upcoming months...which is a good thing!  However, before you run screaming, just know that I made a pan of brownies last night so I'm taking baby steps.  Sometimes you just need brownies...

This was my first time preparing and even eating quinoa.  Seems a little intimidating, but to be honest, it's not hard at all.  You do have to rinse it first to remove the bitterness, but I found it very similar to preparing rice.  To make this salad, it was simply cooking all the other ingredients, then adding it to the cooked quinoa. 

  

Once the weather starts to turn warmer, I immediately become obsessed with all things lime and cilantro.  This quinoa dish is spicy from the ancho chile powder and jalapenos, but you get this freshness from the cilantro and lime juice tossed in right before serving.  The sweet potatoes add this chunky bite of sweetness.  So many flavors in this dish that all compliment each other so well!    

I started using coconut oil as a substitute for vegetable oil (again, healthy kick!), so just know that you can use vegetable oil in this dish if you prefer.  Also, since I love lime juice so much, I definitely used at least 2 tablespoons, but start with 1 tablespoon and keep adding to suit your taste.    

Serves 4

Spicy Quinoa Salad with Sweet Potatoes

3/4 cup + 2 tablespoons quinoa

1 1/2 cups low-sodium chicken broth, divided in half

1 1/2 tablespoons coconut oil

1/4 red onion, minced

1 garlic clove, minced

1/2 tablespoon ancho chile powder

1/2 teaspoon ground cumin

1 tablespoon jalapeno, minced 

1 sweet potato, peeled and cut into 1/2-inch pieces

3 tablespoons chopped fresh cilantro

1 to 2 tablespoons fresh lime juice

Place the quinoa in a fine mesh strainer and rinse completely through two times.  Place the quinoa in a medium saucepan and add 3/4 cups chicken broth, 1/4 cup + 2 tablespoons water and 1/4 teaspoon salt.  Bring to a simmer over medium high heat, then cover the pan, leaving the lid slightly ajar to let steam escape.  Reduce the heat to medium low and cook until the quinoa is tender and liquid is absorbed, about 15 minutes. 

Meanwhile, heat the coconut oil in a large skillet over medium heat.  Add the red onion and garlic and cook until slightly softened.  Add the chile powder and cumin and cook, stirring and cooking for about 1 minute.  Add the remaining 3/4 cup chicken broth, the jalapenos, sweet potatoes and 1/4 teaspoon salt.  Bring to a simmer.  Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.    

Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss.  Season with salt to taste.  Serve warm.  

(Source:  Adapted from the Food Network)

Sweet and Spicy Sweet Potato Fries

I have been making these for years and I have to let you in on a little secret...these are just as good when made from the bag of frozen sweet potato fries.  They may even be better because, hey, you're not peeling and chopping up a sweet potato (not that it's hard, but I'm just sayin').  

But, either way, from a whole sweet potato or from the bag, these are the best side dish.  The mix of sweet, spicy and salty is such good combination.  And once under the broiler, the brown sugar caramelizes and makes them so crispy.  We like them extra salty so I always give them a good helping of more salt right when they come out of the oven.   

On a side note, if using frozen from the bag, omit the oil and initial salt and pepper...just follow the instructions for baking until they are pretty much done (about 20-22 minutes), then follow the instructions for the broiler and seasonings.  

4 servings

2 sweet potatoes, peeled and chopped into 1/2 inch sticks (or 1 bag of frozen fries)

1 tablespoon olive oil

1 teaspoon Kosher salt

1/2 teaspoon pepper

2 tablespoons brown sugar

1 tablespoon chili powder

Preheat oven to 425 degrees.  Place cut sweet potatoes onto a 9x13 baking pan, drizzle with olive oil and sprinkle with salt and pepper.  Use your hands to ensure the sweet potatoes are completely coated.  Bake for 25-30 minutes until the sweet potatoes are tender.  Take out of the oven and turn on the broiler.  Sprinkle with chili powder and brown sugar and toss to coat.  Place baking sheet under the broiler for just a couple of minutes until the brown sugar starts to caramelize and the potatoes start to crisp.  Sprinkle with additional Kosher salt if desired.  

Baby's Stock

This is such a great recipe to make for your little one because you can use it alone or as an ingredient in so many other baby recipes (to follow!). The veggies can really be your choice, just be sure that at least 2 out of the 3 you pick, you've already introduced to your baby. Mix it up, you can add leek, or squash and even add some tasty herbs like basil or chives. Your baby may even like this in a bottle as a substitute for water, and get all the nutrients from the veggies at the same time!

Makes about 2 cups

6 spears of asparagus

1/2 sweet potato, peeled and cut into chunks (1 cup)

1 zucchini (1 cup)

Put 4 cups of cold water in a medium pot. Add asparagus, sweet potato and zucchini and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cover pot. Simmer until vegetables are very soft and cooking liquid is light flavored and colored, about 1 hour.

Strain the broth, reserving veggies. Save them and puree for another tasty dinner! Serve stock lukewarm or cooled in a bottle or sippy cup or use in other recipes.

Sweet Potato Puree

We were so excited to find out Jules was ready to start eating solid foods! I knew from the get-go that I was going to make her own baby food because I wanted her first tastes to be fresh, delicious and wholesome.  

Sweet potatoes were her first real food!  Our Jules...she kept grabbing the spoon and obviously could not get enough.  It is SO easy to make baby food at home.  Too easy not to do!   

Sweet Potato Puree

2 medium sweet potatoes, scrubbed
dash of cinnamon, optional

Preheat oven to 425 degrees.  Pierce the sweet potatoes with a small knife and place on a baking sheet. Roast until wrinkled and tender when pierced with a knife, 45-60 minutes. Cool.

Halve the sweet potatoes and scoop out insides.  Add to a food processor or Baby Bullet, with the cinnamon (if using) and puree until smooth. Add breast milk, formula or water to the consistency your baby can handle.

The puree will stay in the fridge for 3 days or in the freezer for up to 3 months.