Friendly inspiration. This gorgeous veggie recipe is inspired by the recipe of a dear friend. The combination of fresh carrots and sweet potatoes is so surprising! Quinoa, ‘the golden grain of the Andes’, is rich in fibers and a great source of protein. It has a firm structure and a rich, earthy taste. It combines very well with brown rice. I used a mix of red, white and black biological quinoa.
Ingredients (serves 3-4 adults)
- 6 sweet potatoes, sliced and parted in 4
- 300 grams of carrots, peeled and parted in 4
- 2 cups of quinoa
- 2 cups of brown rice
- salt for seasoning
- extra virgin olive oil
- dried rosemarine
Serve with a green spring salad.
Boil the potatoes and carrots with some salt for about 15 minutes.
Line a baking tin with baking foil and preheat the oven at 180 degrees Celsius.
Bake the potatoes and carrots with some rosemarine, salt and extra virgin oil for about 15 minutes.
In the meantime you can cook the quinoa and brown rice. Bring 200 grams of quinoa to the boil with 300 ml of water, whilst steering. In a separate pan bring to boil water and add two cups of brown rice (cook according to the instructions of the rice).
Close both pans with a lid and leave for a few minutes.
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