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The foundation of the Mini Sweet Potato Quinoa Skillets is perfectly cooked quinoa. To achieve this, start by rinsing 1 cup of quinoa under cold water to remove any bitter saponins. This simple step can make a significant difference in taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth, which adds more flavor. Bring the mixture to a boil over medium-high heat.

Mini Sweet Potato Quinoa Skillets

Discover the vibrant and nutritious Mini Sweet Potato Quinoa Skillets, perfect for anyone embracing healthy eating. This colorful, plant-based dish is packed with essential nutrients from sweet potatoes and quinoa, making it both delicious and satisfying. Ideal for weeknight dinners or festive gatherings, this recipe combines hearty ingredients and flavorful spices for a delightful meal. Easy to prepare and customizable, these skillets are a fantastic addition to your culinary repertoire. Enjoy the nourishing goodness today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

1 small red onion, diced

1 bell pepper (any color), diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 cups vegetable broth (or water)

1 cup canned black beans, thoroughly rinsed and drained

1/2 cup corn (fresh or frozen)

1/2 cup cherry tomatoes, halved

1 ripe avocado, sliced

Fresh cilantro, chopped, for garnishing

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a vigorous boil. Add the rinsed quinoa along with a pinch of salt. Reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes or until the quinoa has absorbed all the liquid and is fluffy. Once cooked, set it aside.

    Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the diced sweet potatoes. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften but are not fully cooked.

      Sauté Aromatics: Add the diced red onion, bell pepper, and minced garlic to the skillet with the sweet potatoes. Continue cooking for an additional 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.

        Season: Sprinkle in the cumin, smoked paprika, salt, and black pepper. Stir well to ensure the spices evenly coat the vegetables, enhancing their flavors.

          Combine Ingredients: Gently fold in the cooked quinoa, rinsed black beans, and corn into the skillet. Stir until all the ingredients are well blended and heated through, cooking for another 3-5 minutes to allow the flavors to meld together.

            Garnish and Serve: Once cooked, remove the skillet from the heat. Top the mixture with halved cherry tomatoes and sliced avocado. Sprinkle with fresh cilantro for a vibrant touch, and serve with lime wedges for a refreshing squeeze over the dish.

              Enjoy your Mini Sweet Potato Quinoa Skillets as a nourishing meal or a delightful side dish!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4