Vegan Gluten Free Dinner

This simple recipe is nutrient packed and a new family favorite!

The base is mixed quinoa, topped with a savory slightly southwest veggie mix.

Serves 4
Ingredients:
1.5 cups Quinoa
1/4 cup sliced green onion
1 can of corn or 1.25 cups of frozen corn
1 cup of cubed sweet potato
2 tsp minced garlic
1/2 cup (or more) sliced cherry tomatoes
fresh cilantro
salt 
olive oil

To start, make quinoa according to the package directions. It is usually 2 parts water to 1 part quinoa. If I have it on hand I use vegetable stock in place of the water. This time I only had 1 cup of stock left, so I used it and the rest was water.

While that is cooking I peeled and cubed half a large sweet potato. Saute in a pan with a bit of olive oil. Once it is mostly cooked and tender but not mushy add the garlic and a dash of salt. 

Open and drain the canned corn, or if frozen set-aside and let thaw.  It can be added to the warm saute pan once the sweet potato is cooked and the heat is off.

Dice the onion, tomatoes, and cilantro.  Mix the three together.

In a bowl put the quinoa on the bottom and top with the sweet potato and corn mixture. Then top that with the tomato mix. 

That's it. It takes about 30 minutes total to prepare and cook! This made enough for 4 bowls. We had a bit of quinoa left over but not the veggie mix!

I prefer to use the cherry tomatoes that are multi-colored. They are just prettier and have great flavor. 

Happy healthy eating!