This has got to be one of my favorite dishes of all time. It’s sweet, fluffy, and makes you go mmmmm with every bite. If you haven’t figured it out- I have a huge sweet tooth. I feel like I need something sweet after dinner every night to make me feel satisfied before bed. If I don’t, I don’t feel complete when getting in bed. Weird? Ya I know. To be exact I prefer something chocolate paired with peanut butter. duhhhhhh
Haha that’s pretty much my love in that picture. But my staple dessert lately has been oatmeal, 2 tsp chia seeds, with chocolate ( darker the better) and a serving of PB, OR 2 mixed in I recently tried Krema peanut butter and oh my it’s so good. It’s all natural and has a really good smooth texture that has no salt, sugar, or hydrogenated oil. It’s perfect!
Okay now I am getting off topic. Here is a great recipe that you could use as a dessert or even side dish. Its vegan and gluten free, dairy free, Yeast free, Corn free! Saaay what! Yep!
First off how amazing is quinoa?
Great info from 3 Fat Chicks on a diet
1. Protein Powerhouse
Proteins are essential to the building and repair of the body’s tissue. Quinoa has a higher protein content than wheat, barley or other major grains. One cup of quinoa has 9 grams, which trumps the protein-rich egg (6 grams). Quinoa, which contains all 8 of the essential amino acids, is a complete protein.
. Dieter’s Dream
Quinoa is a satisfying source of complex carbohydrates. Rich in fiber, it’s digested slowly and has a low glycemic index, helping you steer clear of the blood-sugar roller coaster.
3. Internal Cleanser/Detoxifier
As a complex carbohydrate, quinoa acts an internal cleanser, easing the progress of food through the digestive tract. Used regularly in your diet, quinoa can help keep you free of constipation and bloating. Unlike more common grains such as wheat, quinoa is gluten-free and can be enjoyed by people with digestive disorders, like celiac disease
4. Bone Builder
For vegans, people with lactose intolerance or those who are simply looking for non-dairy sources of this vital mineral, quinoa is a flavorful source of plant-derived calcium.
5. Brain Food
A cup of cooked quinoa offers 15 percent of the U.S. Recommended Daily Allowance of iron, which helps to deliver oxygen to the blood, boosting energy and brain power. Quinoa’s vitamin B content can help keep the mind sharp, maintain brain volume and stabilize mood.
Def is a staple in my house now. Plus I love the nutty texture!!!
Second up, I love sweet potatoes. They are soft in texture and are smooth on the digestive system.
1. They are high in vitamin B6. Vitamin B6 helps reduce the chemical homocysteine in our bodies. Homocysteine has been linked with degenerative diseases, including the prevention of heart attacks.
2. They are a good source of vitamin C. While most people know that vitamin C is important to help ward off cold and flu viruses, few people are aware that this crucial vitamin plays an important role in bone and tooth formation, digestion, and blood cell formation.
3. They contain Vitamin D which is critical for immune system and overall health at this time of year. Both a vitamin and a hormone, vitamin D is primarily made in our bodies as a result of getting adequate sunlight.
4. Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral.
5. Their rich orange colour indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body. Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging.
So this DISH makes for a POWERHOUSE!
1 1/2 cups water
1 cup (dry) quinoa
2 medium sweet potatoes
1/4 cup pure maple syrup
4 tablespoons brown sugar (I OMITTED THIS, BUT YOU CAN ADD FOR MORE SWEETNESS)
2 tablespoons olive oil Salt, to taste
optional: SPRINKLE CINNAMON, OR ANY NUT OF CHOICE
- Bring water to a rolling boil; add quinoa, cover and reduce to low heat.
- Puncture sweet potatoes with a fork and microwave for 8 minutes.
- Thinly slice the shallots.
- In a small pan, warm the olive oil over medium heat. Add the shallots and cook until translucent, stirring often.
- Cube the sweet potatoes and stir into the quinoa along with the cooked shallots.
- Stir in maple syrup and brown sugar. Add salt to taste and garnish with cinnamon and nuts. Serve warm.