A hearty vegetarian meal using pantry staples, this Roasted Sweet Potato, Black Bean, and Fried Quinoa Skillet with Maple-Tahini Sauce will become a weeknight favorite. Gluten-free, vegan.
With winter reminding us this week that it’s not finished with us just yet, I felt sharing this roasted sweet potato, black bean, and fried quinoa skillet was appropriate.
When I can make a meal of pantry staples, I feel like I’m truly winning (at something), and this recipe is just that. If you’ve never “fried” quinoa before, I assure you it will become part of your leftover bag of tricks. Frying already-cooked quinoa makes it crispy toasty and fantastic in bowls, salads, and (I’m guessing) even granola….