For some reason Canada has missed the memo that spring has sprung, a couple weeks ago actually, and instead we have been forced to endure -5 degree celsius weather with occasional outbreaks of snow! So, last night in hopes to curb this unnatural spring weather and warm up our insides, Nick and I made a ‘Goodbye Winter Weather Quinoa’. I name it this simply because it is truly a winter inspired recipe, Nick and I agree it tasted and smelled like stuffing (Thanksgiving or Christmas). It is a straightforward recipe, that I made in the moment and it is surprisingly filling. We ate it as our full meal and were completely satisfied, which says a lot from two consistently hungry people!
- 2-3 cups of cooked Quinoa
- 1 medium sized Sweet Potato, cubed
- 2-3 Shallots, outer papery layers removed
- 4-6 cloves of Garlic
- 2 Apples, diced or cubed (preferably macintosh)
- 3/4 dried Cranberries
- A couple wedges of Lemon ( about a third or half a lemon)
- 6-8 fresh sage leaves, finely chopped (you could use thyme if you don’t have sage)
- 1/4 cup roasted pumpkin seeds
- 2-3 Tblsps of olive oil, for roasting
- 1/8 Tsp of Ground Cinnamon
- 1/8 Tsp of Ground Nutmeg
- 1/8 Tsp of Ground Clove
- Salt & Pepper to taste
- Preheat oven to 350 degrees.
- Roast cubed sweet potato on baking sheet with olive oil, salt & pepper, at the same time roast garlic and shallots with olive oil in dish with cover or bundled in tin/aluminum foil. Both will need about 35 – 45 minutes in the oven, when fully cooked the sweet potato cubes should be soft, but a little crisp on the exterior. The garlic and shallots should be soft with brown exterior.
- In a large serving bowl mix diced apples, dried cranberries, sage, pumpkin seeds and then squeeze lemon wedges over top!
- Add cooked sweet potato cubes; finely slice/chop roasted garlic and shallots and add to mixture.
- Add nutmeg, cinnamon, clove and mix all together.
- Add quinoa to mixture, salt & pepper to taste.
- Eat up!
Let’s all now say a final GOODBYE to that ugly winter like weather & a warm WELCOME to spring!