Ingredients

• 4 small sweet potatoes (about 4 cups), baked then peeled/cubed
• 1 cup Bob's Red Mill organic quinoa
• 1 tablespoon extra virgin olive oil
• 3/4 cup diced onion
• 2 garlic cloves, minced
• 1 heaping tablespoon Spice Hunter curry seasoning blend
• 1/4 teaspoon garam masala
• 1/4 teaspoon chili powder
• juice of half a lemon
• sea salt and cayenne to taste

Instructions

1. Prepare Quinoa according to package instructions. For Bob’s Red Mill – I didn’t need to rinse it first – yay! Bring 2 cups of water to a boil in a 2 quart sauce pan. Add 1 cup Quinoa, bring to a boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water.
2. Stir in olive oil, onion, garlic and saute for about 2 minutes.
3. Next add cubed baked sweet potato and stir until mixed. Add in curry, garam masala, chili powder, lemon juice, cayenne, and salt. Mix and serve.
4. Optional: garnish with pepitas and raisins