Baked Quinoa with Sweet Potatoes and Almonds
| Course Type: Sides
Queezle_Sister from Salt Lake City, UT
I am predictable. Without checking cookbooker, I found this recipe in this book and remade it. Again it took longer than I expected, but it tasted better than I remembered (13 daughter, too). It makes nice lunches.
This recipe took me about 30 minutes to get into the oven, and 65 minutes in the oven, and 10 minutes to rest before serving - so plan ahead (I misread the instructions, and so the meal did not coordinate with the evening's plan).
I want to eat more whole grains, and had sweet potatoes, so was attracted to this recipe. The almonds are essential - use them liberally. The instructions caution that after 50 minutes, when you uncover the pan, it will be liquidy. That was right - and it was right that the extra cooking and sitting time will lead to a perfect texture.
Although you add minced onions, you do not sauté them first. The result is a combination of textures - smooth sweet potato, slightly chewy quinoa, and some crunch from the onion, and of course more crunch from the toasted almonds. The onions were a surprising place to get a crunch, but it actually works, and the flavors work pretty well together, too.
I'd like to give it a 3 1/2, but I don't think it is quite a 4 (I'm a tough grader).
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