I cooked the quinoa in my rice cooker. If you don't have a rice cooker (or if you don't feel like using it), feel free to cook the quinoa on the stove. I've included instructions for that below.
I cooked the sweet potato in my crock pot. I've become friends with that kitchen workhorse, and I've decided it must be used in every season. Nobody puts
Using my handy-dandy electric appliances is easy, hands-free, and it keeps my kitchen cool. That is probably my number one summer cooking goal: Keep it cool. It's applicable on so many levels.
Quinoa with Black Beans and Sweet Potatoes
1 cup quinoa
2 cups vegetable broth (or substitute chicken broth or water)
Juice from 1/2 lime (about 1 tablespoon)
1.5 teaspoons chopped fresh parsley
1 teaspoon chili powder
15 ounce can black beans, rinsed and drained
1 medium sweet potato, cooked, peeled, and cut into bite-sized pieces
4 ounces goat cheese, crumbled
Cook quinoa in vegetable broth either in a rice cooker or on the stove. (If you're using a rice cooker, check out this post for instructions.) To cook quinoa on the stove, combine quinoa and broth in a medium-sized pan over medium-high heat. Bring liquid to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15-20 minutes.
In a large bowl, combine cooked quinoa, lime juice, parsley, chili powder, and black beans. Gently fold in sweet potato. Sprinkle goat cheese over the top and serve.