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Quinoa w/ Sweet Potatoes, Tomatoes, & Walnuts

Quinoa w/ Sweet Potatoes, Tomatoes, & Walnuts

This sweet potato and walnuts quinoa contains garlic, shallots, freshly squeezed lime juice, olive oil, quinoa, tomatoes, and walnuts. It's one of my favorite versions of quinoa and a staple in my refrigerator. Today, I seasoned it with cumin, coriander, salt, and pepper. Although you can easily mix and match your own favorite fruits, vegetables, and spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine Latin American
Servings 3 cups

Equipment

  • Rice Cooker

Ingredients
  

  • 1 sweet potato diced
  • 2 cloves garlic minced
  • 1/2 shallot minced
  • 1 lime juiced
  • 1 tbsp. olive oil
  • dash salt
  • dash pepper
  • dash cumin
  • dash coriander
  • 1 ½ c. quinoa
  • 3 c. water
  • 1 ½ tomatoes diced
  • 1/2 c. walnuts crushed

Instructions
 

  • Add all of the ingredients, except for the tomatoes and walnuts, into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients. Top with the spices and citrus juice. And then add the quinoa and water.
    This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
  • When the quinoa is fully cooked, let sit for 10 minutes, add the tomatoes and walnuts, and then fluff with a wooden spoon and serve.
    Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach teflon into your food and cause future dishes to stick to the bottom.

Tips, Tricks, & Notes

  • While quinoa is not rice, it does cook the same and oftentimes better than rice in a rice cooker. For more tips and tricks to rice cooker quinoa, check out my article on The Fundamentals of Making Quinoa, including a stovetop version if you don't have or don't want to use a rice cooker.
  • I also tend to prefer tamari over soy sauce. They're both made from fermented soy and a lot of recipes use them interchangeably. Tamari tends to have a richer flavor and less salt content. It also tends to be gluten free.