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Lilly’s Table

 
 
© Lillys-Table.com Photo of Fig & Sweet Potato Quinoa
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Fig & Sweet Potato Quinoa

 

A rich and magical combination of earthy yet sweet flavors. If you do not have fresh figs, rehydrate dried figs in hot broth or red wine. Any fresh herbs work, but mint or basil are especially bright and fun for balance.

Ingredients

  • ½ cup quinoa, dry
  • 1 teaspoon bouillon
  • 3 tablespoons extra-virgin olive oil
  • 1 lb sweet potato, peel and chop
  • ½ teaspoon salt
  • 5 figs, fresh or dried
  • 2 tablespoons mint, minced
  • 1 tablespoon balsamic vinegar
  • ¼ cup walnuts, crumbled, optional
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Place the quinoa and bouillon in a saucepan with about twice the amount of water. Add more water if you are at altitude. Bring up to a simmer for about 15 minutes until the quinoa is tender and the tails are just about to uncurl.

Place a sauté pan over medium heat. Add a splash of olive oil and spread the sweet potato chunks in the pan, not overlapping. Sear for a few minutes. Toss and sear until the sweet potatoes are lightly golden. Sprinkle with a pinch of salt.

Meanwhile, prepare the remaining ingredients. Quarter the figs. Mince the mint or other fresh herbs.

Whisk the dressing of vinegar, remaining olive oil and mint together. Add all of the ingredients together, fold and toss. Taste. Add more vinegar, olive oil, salt or pepper as desired to taste.

Serve warm or at room temperature.