Ingredients
1 cup quinoa
2 medium size sweet potatoes
3/4 cups pomegranate seeds
I cup persimmons, cubed
1/3 cup green onions, chopped
i medium- large sweet onion, chopped
1/2 cup walnuts, toasted
3 tbsp sugar
1 1/2-2 tbsp curry powder
1 1/2 cups vegetable stock
Salt
Olive Oil
Directions
1.Skin and cube the potatoes. Put about a tsp of olive oil in a pan and saute the potatoes for about 10 minutes or until they are soft.
2. In a big cooking pot, saute the onions over medium with olive oil until soft, about 8 minutes.
3. Add the garlic let it saute for another 1 or 2 minutes.
4. Add the vegetable stock and quinoa. Cover and let it cook for about 10 minutes. Stir it 2 or 3 times during the 10 minutes it cooks.
5. Add the sweet potatoes and let it cook for another five minutes. Put it in a serving bowl.
6. Lightly toast the almonds in a nonstick pan over medium heat. Bring the heat down to low and sprinkle in a tbsp of sugar. Constantly mix the sugar and walnuts. Mix in another tbsp of sugar while constantly mixing. Make sure not to let the sugar burn. If you don’t see a nice layer of liquidated sugar coating your walnuts, add one more tbsp of sugar and keep mixing. When they look nice and sugar coated, sprinkle in your curry and toss/mix it in really well so everything gets a nice layer.
7. Add the walnuts and remaining ingredients to the serving bowl and mix everything together. Enjoy!
Source: asparagustozucchini.com
1 cup quinoa
2 medium size sweet potatoes
3/4 cups pomegranate seeds
I cup persimmons, cubed
1/3 cup green onions, chopped
i medium- large sweet onion, chopped
1/2 cup walnuts, toasted
3 tbsp sugar
1 1/2-2 tbsp curry powder
1 1/2 cups vegetable stock
Salt
Olive Oil
Directions
1.Skin and cube the potatoes. Put about a tsp of olive oil in a pan and saute the potatoes for about 10 minutes or until they are soft.
2. In a big cooking pot, saute the onions over medium with olive oil until soft, about 8 minutes.
3. Add the garlic let it saute for another 1 or 2 minutes.
4. Add the vegetable stock and quinoa. Cover and let it cook for about 10 minutes. Stir it 2 or 3 times during the 10 minutes it cooks.
5. Add the sweet potatoes and let it cook for another five minutes. Put it in a serving bowl.
6. Lightly toast the almonds in a nonstick pan over medium heat. Bring the heat down to low and sprinkle in a tbsp of sugar. Constantly mix the sugar and walnuts. Mix in another tbsp of sugar while constantly mixing. Make sure not to let the sugar burn. If you don’t see a nice layer of liquidated sugar coating your walnuts, add one more tbsp of sugar and keep mixing. When they look nice and sugar coated, sprinkle in your curry and toss/mix it in really well so everything gets a nice layer.
7. Add the walnuts and remaining ingredients to the serving bowl and mix everything together. Enjoy!
Source: asparagustozucchini.com
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