This is delicious! I made it this evening and served it with a cannellini bean salad (recipe to follow in future post) and sweet corn on the cob.
- Cook 3/4 cup quinoain 1 and 1/2 cups water.
- Bring to boil
- Reduce heat to simmer for about 15 minutes, until all the water is gone.
- Meanwhile peel and dice into 3/4 inch cubes, about 1/3 of a large sweet potato(you need a generous cup)
- Saute in a little hot oil along with a diced clove of garlic and about 1/8 cup diced white onion
- Toss in a handful of whole cashews, sliced almonds and pumpkin seeds and a pinch of dried, red-hot chili, and a sprinkle of freshly ground sea salt
- Saute all together until the potato is soft (about 10 minutes)
- Meanwhile crush in your hands, by rubbing together, a scant handful of wakame and soak in a little water.
- When the quinoa is cooked, add to the saute, turn off the heat
- Drain, and add the wakame along with a couple dashes of soya sauce
- Let stand a couple of hours before serving, and serve at room temperature.
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- Asian Sweet potato Salad (optimumnutrition.wordpress.com)