I enjoy my subscription to vegetarian times and this is another recipe that I have attempted at making. I made only two minor adjustments from the original recipe. One the red quinoa is switched to white quinoa (red would have looked great, I just did not have any on hand). The other one is I used more garlic then the recipe notes (as usual). We love garlic and the Chimichurri defiantly needed the extra garlic in my opinion. Without it would have been bland. This is a very healthy dish packed with nutrients and is definitely guilt free!
Sweet Potatoes and Quinoa
2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.)
1 tsp. olive oil
1 cup quinoa, rinsed and drained
2 small, ripe yet firm avocados, peeled and sliced
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
4 cloves garlic, minced
½ tsp. sweet paprika
¼ tsp. red pepper flakes
Preheat oven to 425°F. Wash potatoes and dice them into cubes. On a baking sheet spread them in a single layer and season with salt pepper and olive oil. Cook quinoa as directed on package. Usually 2 parts water to 1 part quinoa. Season with salt if desired. While the potatoes and quinoa are cooking make the Chimichurri. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. Serve sweet potatoes and quinoa in a bowl topped with sliced avocados and Chimichurri. And wedges of home grown tomatoes are a refreshing on the side. Enjoy!