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–+ servings
Jugo Quinoa, Sweet Potato, Cashews

Jugo's Quinoa, Sweet Potato and Cashew

There's not much razzle-dazzle to this dish -- just plain good eatin'! Cooked quinoa and sweet potato chunks come together in a tangy Orange-Cashew Dressing, garnished with cilantro and radish from Jugo in Austin.
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Course Appetizers
Servings 2

Ingredients
  

Quinoa:

  • 1 cup Quinoa
  • tri-colored water

Sweet Potato:

  • 1 lg. sweet potato
  • olive oil to taste
  • salt to taste

Orange-Cashew Dressing:

  • 1 cup orange juice fresh squeezed
  • 1/3 cup Rice Wine Vinegar
  • 1 ea ginger small knob, peeled
  • 1 Tbsp. honey
  • 2/3 cup Cashews raw
  • 2 tsp. salt
  • 1 ½ cup blended olive oil

Finish:

  • 2 ea Radish sliced thin
  • 10 ea cilantro leaves
  • 1/8 cup Cashews toasted
  • 3 Tbsp. orange cashew ginger dressing (or more depending on taste)
  • 1 cup Quinoa cooked
  • 2/3 cup sweet potato chunks cooked
  • 1 pinch coriander ground

Instructions
 

For the Quinoa:

  • Pour quinoa into a pot and cover with water by 4 in.
  • Bring to a boil over high heat, turn down the heat slightly if the pot is in danger of overflowing.
  • Boil for about 6 min. or until the quinoa is tender.
  • Place the grains in a medium mesh strainer and strain out the water.
  • Cool down by spreading out quinoa on a sheet tray.

For the Sweet Potato:

  • Pre-heat oven to 350F. Place a sheet tray in the oven to get hot.
  • Peel sweet potato with a vegetable peeler and slice into large bite sized chunks.
  • Toss the sweet potato chunks with just enough olive oil to coat and some salt in a mixing bowl. Make sure the sweet potatoes are evenly coated.
  • After the oven is pre-heated all the way, pour the sweet potatoes onto the hot sheet pan in an even layer and roast for 25-30 min. or until tender.
  • Pull the sheet tray out and cool the sweet potatoes down.

For the Orange-Cashew Dressing:

  • Place all ingredients in blender except for the oil.
  • Blend until smooth 3. With the blender still running, slowly pour in the oil 4. This yields a little over 2 cups so there will be some left over.

For the Finish:

  • Mix the sweet potato, quinoa, and cashews together in a mixing bowl.
  • Fold in the dressing and sprinkle in the ground coriander.
  • Garnish with cilantro and radish.

Notes

Recipe and Image courtesy of Jugo. Photo by Allison Narro.
Keyword Jugo, Jugo Austin, quinoa, sweet potato
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