This recipe combines the earthy flavors of roasted sweet potatoes with the nutty taste of quinoa, enhanced by a blend of spices for a wholesome and delicious dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal roasting results.
Dice the sweet potatoes and shallots into small, even pieces.
Uniform pieces ensure even roasting and better texture.
Toss the diced sweet potatoes and shallots with olive oil, nutmeg, garam masala, and ground pepper. Spread them on a baking sheet.
Use parchment paper on the baking sheet for easier cleanup.
Roast the vegetables in the oven for 30 minutes, stirring halfway through.
Stirring ensures even roasting and prevents sticking.
While the vegetables roast, rinse the quinoa under cold water to remove bitterness.
Rinsing removes the natural coating that can taste bitter.
Toast the quinoa in a saucepan with a little olive oil over medium heat for 4 minutes, stirring constantly.
Toasting enhances the nutty flavor of the quinoa.
Add water to the saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 12-15 minutes.
Check occasionally to ensure the quinoa doesn't dry out.
Dice the bell pepper and add it to the quinoa during the last 2 minutes of cooking.
Adding the bell pepper late retains its crunch and color.
Combine the cooked quinoa with the roasted vegetables and mix well.
Mix gently to avoid mashing the vegetables.
Serve the dish warm and enjoy!
Garnish with fresh herbs like parsley or cilantro for added freshness.
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