- 1 c. quinoa
- 1-2 T. olive oil
- 1 large sweet potato, peeled and diced
- 2 scallions, thinly sliced
- 1/2 t. dried red chile flakes
- 2 c. water
- Salt, to taste
- 1 sm. can black beans, drained and thoroughly rinsed
- Juice of 2 limes
- 1/4 c. chopped fresh cilantro
Rinse quinoa. Heat oil over medium-high heat in a medium skillet (be sure you have a tight-fitting lid for the skillet). Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes. Add water and salt.
Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off. (Mine was more moist than I would've liked, so I would probably use a tad bit less water next time. But it still was damn good regardless.)
Stir in black beans and lime juice and cilantro.
Serve warm or chilled.