What’s Cookin’ Wednesday – Turmeric Quinoa with Roasted Sweet Potatoes

This is such an easy and filling recipe that we love to make! We love incorporating quinoa into our meals because it’s gluten-free, high in protein, and contains all 9 essential amino acids!

This recipe is for 2 servings.

Ingredients:

-2/3 cup quinoa

-4 cups chopped broccoli florets

-1 large sweet potato cut into pieces

-1 can chickpeas, drained and rinsed

-2 tsp coconut oil

-2/3 cup coconut milk

-2 cups water

-2 tsp turmeric

-1/2 tsp chili powder

-2 cloves garlic

-1/2 tsp black pepper

-1/2 tsp Himalayan sea salt

Directions:

-Preheat oven to 350

-Wash quinoa and bring it to boil in coconut milk, water, 1 tsp turmeric, and black pepper until fully cooked

-Cut sweet potato into pieces and mix in a bowl with 1 tsp turmeric, chili powder, and coconut oil

-Dump sweet potato mixture into a sprayed oven pan and cook for 20-25 minutes (or until brown)

-In the same bowl used above, add chickpeas and broccoli florets and mix with leftover spices. Add Himalayan salt and garlic

-After potatoes have cooked for 20 minutes add chickpea mixture and quinoa to pan and cook for an additional 20-25 minutes or until broccoli is cooked to liking

Let cool and serve!