Southwestern Quinoa & Roasted Sweet Potatoes--WOW!

Excuse me for tooting my own horn here, but WOW! This dish is fabulous! I'll be honest...I was craving pizza, but went to my pantry instead. Tonight I decided that I should cook up some quinoa with roasted sweet potatoes. I really hope you give this meal a try! Quinoa (pronounced Keen-Wa) is a popular grain in South America, and is just beginning to gain popularity here in the U.S. Quinoa is gluten free, and loaded with nutrition. A simple 1/4 cup of quinoa packs in 3 grams of fiber and 7 grams of protein! Plus, it cooks in 15 minutes! This delicious grain is similar in taste to rice or cous cous, but far more superior in nutrition. Give quinoa a taste! Check out Bob's Red Mill at http://www.bobsredmill.com/ for more information. Many grocery stores are carrying quinoa now, but if not--ask! It never hurts to ask them to start purchasing items you are interested in buying. Enjoy!

Southwestern Quinoa with Roasted Sweet Potatoes

Serves 1 with Leftovers

Ingredients:
1 cup quinoa
2 cups water
1/2 ts cumin
1/2 cup cilantro
2 sweet potatoes, peel & slice into 1/2" rounds
2 Tb olive oil
1 lime
Salt to taste
Directions:
Preheat oven to 400*F. On a baking sheet spread out sweet potatoes. Coat them with oil and toss. Bake for 15 minutes or until fork tender. Place water and cumin in a soup pot and bring to a boil. Add quinoa, reduce heat to medium, and simmer for 15 minutes. Fluff with a fork. Add cilantro (reserving a couple for the top), 1/2 lime juiced, and season with salt. Place on a plate and top with roasted sweet potatoes. Squeeze remaining lime over top and add a splash of color with remaining cumin. Enjoy!
Suggested Additions:
1 can pinto or black beans, drained and rinsed
1 chicken breast, grilled and sliced over top
1 Mexican Beer to sip & enjoy life with!