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Having no idea what I really wanted to do with them, I'd bought some sweet potatoes and some silverbeet (chard). I usually wake up and while still half asleep think about what I'm going to fix for lunch. This is what I did:
Wash the chard, separate the leaves from the stems and slice into palm-sized pieces, and chop the stems into bite-sized pieces.
Peel the sweet potatoes (with a speedpeeler?) and cut into bite-sized cubes.
Marinate the potato and stems in a sauce of your choice: I like soy, some acid (lemon? lime?), maybe a bit of garlic and/or some ground spices like coriander, cumin, curry, and a bit of sherry—sweet or dry as you like.
Prepare the quinoa according to instructions while you're roasting the veggies (combi microwave 170°c/250w?), and steam the leaves quickly covered in a big pot with a little water.
When everything's done, drain the leaves and put on your plates, add the quinoa as a bed for the roasted veggies.
Drizzle a sauce of lemon juice, soy, and sweet sherry over the lot, as you like...
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://ift.tt/1Ne8KNN
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