Mashed Maple Sweet Potatoes with Fall Quinoa
Servings: 4
Ingredients
- 2 large sweet potatoes peeled and cut into 2 inch cubes
- 2 tablespoon maple syrup
- 2 teaspoons milk optional
- 1 teaspoon cinnamon
- 1 cup quinoa uncooked, any color (I used Tricolor)
- 1 ½ cups water
- 1 apple chopped ( Granny Smith or other tart variety)
- ½ cup dried cranberries
- ½ cup sliced almonds or nuts of your choice, like pecans or walnuts
- ¼ cup pistachios shelled
- ¼ cup pumpkin seeds roasted (also called pepitas)
- ¼ cup green onion chopped
- 2 teaspoons olive oil more or less to taste
- Squeeze of lemon
- Salt and pepper to 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.