Andean Quinoa Bowls with Chimichurri Vinaigrette
Roasted Murasaki Sweet Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Nutty quinoa is a super seed hailing from the Andes. Pepitas, or pumpkin seeds, have a nice crackle. Throw them together with roasted Murasaki sweet potatoes (a purple Japanese cousin) and a sharp blend of fresh herbs and garlic for a South American feast.
We will send you:
- 14g Herb medley (parsley, mint, cilantro)
- 1 Head of lettuce
- 450g Murasaki sweet potatoes
- 30ml Red wine vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 15g Minced roasted garlic
- 95g Red & white quinoa
- 8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
28 g
Saturated Fat
4 g
Sodium
390 mg
Total Carb
85 g
Sugars
11 g
Protein
16 g
Fibre
15 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), all but a pinch of the remaining spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender.
- Fluff the quinoa.
Mise en place
- Meanwhile, halve the lettuce lengthwise; thinly slice crosswise.
- Pick the herb leaves off the stems; roughly chop the leaves.
- In a small bowl, make the chimichurri vinaigrette by combining the garlic, vinegar, herbs, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the lettuce and sweet potatoes.
- Drizzle with the chimichurri vinaigrette.
- Garnish with the pepitas. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
