It’s hard to make quinoa pretty. Sorry.I have a habit of taking a bunch of ingredients from a region and just combining them until I feel like they taste good. So that’s what this is. My region of choice is Latin America. I will be eating a lot of quinoa in the next few months as I prep for my bikini competition. GASP!
This is a great side, cold or hot. Quinoa has so much protein that this can be a one course meal.
Yield: 4 servings
3 tablespoons lime juice
¼ cup orange juice
2 teaspoons agave nectar
1 teaspoon aji paste
¼ teaspoon salt
¼ teaspoon ground pepper
1 sweet potato, small dice
1 tablespoon vegetable oil
1 ear of fresh corn, kernels stripped
¼ cup minced red onion (about ¼ an onion)
2 cloves garlic, minced
½ red bell pepper, small dice
1 cup dry quinoa, cooked to package instructions and cooled
1. Combine all dressing ingredients and whisk well.
2. Bring 2 cups of salted hot water to a boil. Cook the sweet potato dice for 3-5 minutes, until tender to the bite and strain into cold water or an ice bath to stop the cooking process. When cooled, strain and allow to drain fully.
3. Heat oil in a medium sauté pan over medium heat. Add corn, stirring to cook.
4. After the corn has softened, about 4 minutes, add the onion and garlic and continue to cook until the onion appears soft and translucent, about 4 more minutes. Remove from heat and allow to cool.
5. Combine the cooled potato, corn sauté mixture, and red bell pepper in a bowl and add ¼ cup of the dressing. Stir to combine.
6. Pour the rest of the dressing into the quinoa and fluff gently to distribute.
7. In a large serving bowl combine the quinoa and vegetables and stir gently to combine and evenly distribute the veggies. Taste for seasoning and add more salt if necessary.
Great for after a workout!