Friday, May 25, 2012
Quinoa Wild Rice Blend with Avocados, Sweet Potatoes and Black Beans
My family and I recently began the elimination diet. We are eliminated several foods including, citrus, all gluten, corn, dairy, tomatoes, potatoes, peppers, eggplants, just to name a few. Why you ask? That’s a great question! Health reasons of course! We are trying to determine if some of the issues our kids are dealing with are food related. It’s been a very interesting learning process and I’m excited to share some new recipes with you.
Here’s a recipe from day one! It’s quick, simple and tasty. All things that equal a successful meal in my book!
What You’ll Need:
1 cup Quinoa Wild Rice Blend (you can use quinoa alone if you prefer)
2-3 large Sweet Potatoes; cut in small cubes
2 cans Black Beans
3-4 tablespoons Coconut Oil (2 tablespoons melted for sweet potatoes)
2 large Avocados
Salt and Pepper to taste
What You’ll Do:
Preheat oven to 425 degrees.
Cook quinoa blend according to package directions.
While the quinoa blend is cooking prepare your sweet potatoes. Toss cubes of sweet potato cubes in melted coconut oil, salt and pepper and place on a large baking sheet. Bake for about 10 minutes, then flip and continue baking. Continue this until the sweet potatoes are the desired texture. When done remove from oven and set aside.
In the meantime cook black beans in their liquid.
Cut avocados into medium size cubes.
When quinoa blend is done stir in a tablespoon of coconut oil. Then drain black beans and add to quinoa blend along with sweet potatoes and avocados. Toss well, add salt and pepper to taste and enjoy!
* This dish may be served hot or cold. It's great either way.