Ingredients:
- 2 sweet potatoes
- 1/2 cup of uncooked quinoa
- 1 garlic clove, minced
- 1 tsp. of pink himalayan salt
- 1/4 tsp. of black pepper
- 2 tsp. of olive oil
- 1/2 chopped shallot
- 1 cup of raw spinach (about 1 handful)
- 1/2 cup of pine nuts
- 1/4 cup of dried blueberries
- (alternatively use golden berries)
- 1/4 cup of cut green olives
Directions:
- Preheat oven to 350 degrees F. Bake sweet potatoes for 1 hour.
- In the meantime, cook quinoa with garlic and Himalayan salt. (Add rinsed quinoa and 1 cups of water in pan and cook over high heat until water starts to boil. Cover pan and reduce heat to medium low and simmer until water is absorbed and quinoa is tender).
- In a separate pan, sautee the shallots in a little bit of cooking oil (about 1 tsp). Add spinach and as soon as the color turns brighter, remove from heat and mix with cooked quinoa.
- Lastly, add to the quinoa dried blueberries/golden berries, pine nuts, and olives.
- Drizzle olive oil over quinoa.
- Serve quinoa on top of cooked sweet potato.
