2large sweet potatoespeeled and cut into 2 inch cubes
2tablespoonmaple syrup
2teaspoonsmilkoptional
1teaspooncinnamon
1cupquinoauncooked, any color (I used Tricolor)
1 ½cupswater
1applechopped ( Granny Smith or other tart variety)
½cupdried cranberries
½cupsliced almondsor nuts of your choice, like pecans or walnuts
¼cuppistachiosshelled
¼cuppumpkin seedsroasted (also called pepitas)
¼cupgreen onionchopped
2teaspoonsolive oilmore or less to taste
Squeeze of lemon
Salt and pepperto taste
Instructions
For the Sweet Potatoes
Place the peeled and cut sweet potatoes in a large pot, add just enough water to cover them. Bring to a boil and cook until tender. (approx. 10-12 min.) Drain and return to the pot. Add milk, maple syrup and cinnamon. For a more rustic mashed potato, use a fork to mash the potatoes. (which is what I did) or for smoother consistency use an electric mixer on low.
For the Quinoa
In a small sauce pan over high heat bring water to boil. Add quinoa and reduce to a simmer. Cover and let cook for about 10 min. until all water is absorbed and grain appears soft and translucent. Remove from heat and stir the quinoa to “fluff” it.
Mix apples, cranberries, almonds, pistachios, pumpkin seeds, green onion, olive oil, lemon, and salt and pepper into the quinoa.
Serve warm sweet potatoes topped with quinoa. Drizzle with additional maple syrup if desired.