Introducing yet another Wellness Wife “What can I make out of what I have in the house?” recipe. This was a particularly bare bones day. But the resulting concoction came together nicely. I was pretty impressed with my resourcefulness! I ended up having it again for lunch for the next two days.
The idea to use cinnamon in this recipe came for my love of cinnamon on a baked sweet potato.
Quinoa with Sweet Potatoes and Brussels Sprouts
- 4 c. cooked quinoa
- 4 c. brussels sprouts, chopped finely
- 1 large sweet potato, peeled and diced into small chunks
- 1 tsp Celtic sea salt
- 1/2 tsp pepper
- 1/4 tsp cinnamon
- coconut oil or butter
Boil the diced sweet potato until soft. If you dice small enough, you will only need to boil for about 10 minutes. About 5 minutes before the sweet potato is done, saute the brussels sprouts in a large skillet on medium-low heat with a small amount of coconut oil or butter. Don’t overcook because you want the brussels sprouts to be a little crunchy. In a small bowl, mix salt, pepper, and cinnamon. When sweet potatoes are finished, drain and add to skillet with the quinoa. Stir to mix ingredients. Add seasoning mix and stir again. Cook on low for about 5 minutes to allow the seasonings to settle in and then serve immediately.
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