I posted the cooking process for this dish on InstaStories this week and had a few requests for the recipe, so here it is!
Quinoa Haystacks & Sweet Potatoes
Cook time 40-45 minutes
3 medium-large sweet potatoes
1 1/2-2 cups orange juice
2 cups quinoa
4 cups water
2 cans black beans
2 medium onions
8 oz. block cheddar cheese
Salt, pepper, favorite spices
Optional: shredded meat, extra veggies
Preheat oven to 425F.
Chop the sweet potatoes into chunks, place in cooking dish, pour orange juice over and sprinkle with salt.
Cook the quinoa (I use a rice cooker). Add a dash of white vinegar & a dash of olive oil, and seasonings before cooking the quinoa.
Dice the onions, saute in olive oil, shred the zucchini and add it to the onions before the onions turn translucent.
Drain & rinse the black beans.
Shred the cheese.
The quinoa makes a good bottom layer, and I add the cheese next so it gets melty, then the sauteed vegetables & black beans. Dish up the sweet potatoes on the side, and enjoy!
Let me know if you tried it & added your own flair!