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Quinoa & Red Lentil Stuffed Sweet Potatoes
Quinoa & Red Lentil Stuffed Sweet Potatoes

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We hope you got insight from reading it, now let’s go back to quinoa & red lentil stuffed sweet potatoes recipe. To make quinoa & red lentil stuffed sweet potatoes you only need 19 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Quinoa & Red Lentil Stuffed Sweet Potatoes:
  1. Use Spread
  2. Take medium sweet potatoes
  3. Use olive oil
  4. Get scallions, minced (optional)
  5. Use medium yellow onion, chopped
  6. Prepare garlic, crushed
  7. You need dry red lentils, rinsed
  8. Get quinoa
  9. Get vegetable bouillon cube
  10. Take sambal chili paste* (optional)
  11. You need ground cumin
  12. Use ground coriander
  13. Provide curry powder
  14. Take large head of broccoli, cut in bite-sized florets
  15. Provide medium red bell pepper, chopped
  16. Use Dressing
  17. You need tahini
  18. Provide balsamic vinegar
  19. Prepare soy sauce
Steps to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
  1. Preheat oven to 200°C (400 F). Pierce sweet potatoes with a fork in several locations and place on aluminum foil on a baking tray in the oven. Roast until tender, about 45 minutes, stopping once to flip. - - *Note: Cooking the following ingredients takes about 20 minutes, so if you want the potatoes to be done at the same time, wait about 20 minutes after putting the sweet potatoes in the oven to start the next steps.
  2. Add scallions and onion to a large pot on high heat. Add 2 tbsp water as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes. Add the garlic and saute for another 2 minutes, stirring and adding water as needed.
  3. Add all of the ingredients from the lentils through to the curry powder to the pot plus 2 cups of water, bring to a boil then reduce to a simmer with the lid partially covered. Simmer for 10 min.
  4. Add the broccoli and bell pepper, stir to combine, and place lid fully on the pot and allow to cook for 5 minutes.
  5. Mix all dressing ingredients in a small bowl plus 2 tbsp water. Stir into the quinoa/lentil mixture or serve on the side to drizzle on top. Enjoy!

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Quinoa, pronounced 'keen-wa' is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften. Here's the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water.

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