Quinoa rainbow fiesta with roasted sweet potatoes & zesty vinaigrette

Method15 steps · about 48 min

1. 1

   Step 1: Wash and strain the quinoa.

   Uses 1 cup white quinoa

2. 2

   Step 2: In a pot at medium heat, mix in quinoa, olive oil (1 tablespoon), and salt (½ teaspoon). Mix these for 3-5 minutes to bring out the nutty flavor.

   Uses 1 tablespoon olive oil · ½ teaspoon salt · 1 cup quinoa rinsed and drained

3. 3

   Step 3: Pour in the water (2 cups) and simmer for 15–20 minutes, mixing often.

   Simmer quinoa · 20 minUses 2 cups water · quinoa toasted 3–5 minutes with 1 tbsp oil and ½ tsp salt

4. 4

   Step 4: Once there isn’t any water left, place this in a bowl to cool down.

   Uses quinoa simmered 15–20 minutes in 2 cups water until absorbed

5. 5

   Step 5: Use cooked, drained kidney or black beans. Warm them in the empty quinoa pot if desired, then set aside.

   Uses 1/3 cup kidney beans or black beans

6. 6

   Step 6: In a bowl, combine the sweet potatoes (2 cups), olive oil (1 tablespoon), salt (1 teaspoon), black pepper (1 teaspoon), and cumin (½ tablespoon), making sure to mix them well.

   Uses 2 cups sweet potatoes (chopped ½ inch cubes) · 1 tablespoon olive oil · 1 teaspoon salt · 1 teaspoon black pepper · ½ tablespoon cumin

7. 7

   Step 7: Place on a baking sheet lined with parchment paper. Bake for 10–15 minutes in an oven preheated to 390°F or 200°C.

   Roast sweet potatoes · 15 minUses 2 cups sweet potato cubes coated in 1 tbsp oil,1 tsp salt,1 tsp pepper and ½ tbsp cumin

8. 8

   Step 8: Once it’s done baking, gently toss it and continue baking for an additional 10–15 minutes until it reaches the desired texture of either soft or crisp.

   Continue roasting · 15 minUses potato cubes roasted 10–15 minutes before turning

9. 9

   Step 9: When baking, dice the bell peppers (1) into small, uniform pieces, and slice the leeks (½ - 1 cup) to your preferred thickness.

   Uses 1 bell pepper · ½ - 1 cup leeks (optional)

10. 10

    Step 10: Take the red onion (1/3 cup) and roughly chop it, then slice the avocados (1 large) into big squares.

    Uses 1/3 cup red onion · 1 large avocado

11. 11

    Step 11: Use already toasted cashews directly. If using raw nuts, toast in a dry skillet over medium-low heat for about 7–10 minutes, stirring and checking often, until fragrant. Let cool.

    Pan toast raw cashews 7–10 minutes if needed · 7 minUses Toasted cashews or any type of nuts

12. 12

    Step 12: To make the vinaigrette, combine the following ingredients: Balsamic vinegar (¼ cup), salt (½ teaspoon), black pepper (½ teaspoon), freshly squeezed lemon or lime (1) juice (without seeds), olive oil (¼ cup), oregano (1 teaspoon), honey (1 tablespoon), and garlic (1 tablespoon). Reserve it for later.

    Uses ¼ cup balsamic vinegar or red wine vinegar · ½ teaspoon salt · ½ teaspoon black pepper · 1 lime or lemon (squeezed) · ¼ cup olive oil or virgin olive oil · 1 teaspoon oregano · 1 tablespoon honey or maple syrup · 1 tablespoon garlic (chopped)

13. 13

    Step 13: Place the roasted sweet potatoes, cranberries (1/3 cup), leeks, kidney beans, bell peppers, and red onions over the quinoa. Mix well.

    Uses 1/3 cup cranberries (optional) · cooked quinoa transferred to bowl and cooled · sweet potato cubes roasted 20–30 minutes total · diced bell pepper and thinly sliced optional leeks · ⅓ cup chopped red onion prepared in step 10 · ⅓ cup beans optionally warmed in quinoa pot

14. 14

    Step 14: Add the sauce and avocado, carefully folding to avoid mashing the avocados.

    Uses quinoa mixed with roasted potatoes, beans, vegetables and optional cranberries · vinegar, citrus,¼ cup olive oil,½ tsp salt/pepper, oregano, honey and garlic · 1 large avocado cubed

15. 15

    Step 15: Serve warm or cold, topped with cashews and parsley.

    Uses Parsley · salad gently folded with vinaigrette and avocado · toasted cashews or other nuts prepared for garnish