Ingredients – serves 2
1.5 cup of quinoa
290g of mushrooms- chopped
200g of spinach – rinsed and drained
2 medium sized sweet potatoes
One green pepper -chopped
Garlic – 2 cloves
Preheat the oven to 180degrees. Wash and chop the sweet potatoes into squares. Leave the skin on for more fibre.
Place on an oven resistant tray. Season with black pepper, sea salt, olive oil, herb seasoning- dried basil, parsley, oregano, turmeric and paprika (enhances the colour), one glove of finely chopped garlic. Let it bake for 39 minutes or until soft and crispy on the outside.
In the mean time, rinse and boil the quinoa- use the cooking instructions on the pack. If no instructions, then it is 2 cups of water for every cup of quinoa. Usually boil for 25 minutes. Season with a bit of salt before boiling.
15 minutes into both above cooking, sprinkle some oil – rapeseed oil or coconut oil in a pan or wok. Add some salt, black pepper and herb seasoning- basil, parsley, oregano, garlic and a bit of ginger. Sauté the mushrooms until soft. Add the spinach and a bit of salt and black pepper- stir fry for a couple of minutes until it is wilted. Add the green peppers and stir fry for a short period so it is still crunch but warm.
Make sure you check the potatoes and quinoa every 10 minutes to give them a stir and ensure it is progressing well.
In a salad bowl, mix the quinoa, sweet potatoes and mushroom stir fry. Taste and add more seasoning if required.