1 c. quinoa
1 to 2 Tbsp. olive oil
1 sweet potato, peeled and diced
2 scallions, thinly sliced
1/2 tsp. dried red chile flakes
2 c. water
salt to taste
1 can black beans, drained and rinsed
juice of 2 limes
1/4 c. chopped cilantro
1 avocado, chopped
1 sweet potato, peeled and diced
2 scallions, thinly sliced
1/2 tsp. dried red chile flakes
2 c. water
salt to taste
1 can black beans, drained and rinsed
juice of 2 limes
1/4 c. chopped cilantro
1 avocado, chopped
Rinse quinoa. Heat oil over medium-high heat in a medium skillet . Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes. Add water and salt. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off. Stir in black beans and lime juice and cilantro. Top with avocado and serve warm or chilled.
This was very tasty, and great cold the next day for lunch.
