Fantastic vegetarian dish. You won’t miss the meat!
Serving size: feeds 4-6 people
Prep time: 15 minutes
Cook time: 30 minutes
1 Cup Quinoa
2 cups Vegetable Broth
1 Cup Sweet Potato (Cubed)
1 Shallot (cut in thin wedges)
1 Cup Pineapple (Cubed)
1 Cup Grape heirloom tomatoes (halved)
1 Cup French Bread (Cubed)
½ Cup diced mango
How to Make It
Bring quinoa to a boil in vegetable stock.
Cover and simmer on low for 10-12 minutes.
Place sweet potato cubes on baking sheet.
Generously sprinkle with BBQ seasoning and drizzle with olive oil, salt and pepper.
Bake for 20 mins
Place shallots, tomatoes and pineapple on another baking sheet.
Sprinkle with salt and pepper and a light drizzle of olive oil.
Bake for 15 minutes.
In large pan, add two tbsp olive oil and two tbsp soft butter.
Heat and add French Bread cubes.
Toss 3-5 minutes to slightly brown color and crisp consistency.
Turn off to cool.
Add baked ingredients, sprinkle light BBQ seasoning. Toss vigorously.
Serve and top with diced Mango.
Optional: Mix 2 tbsp sour cream, 1 tbsp Olive Oil, two tbsp water, and 1 Tbsp BBQ seasoning. Drizzle mixture on served dish.
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