Quinoa with Sweet Potatoes and Shishito Peppers

Ingredients:

• 1/2 cup red quinoa
• 2-3 sweet potatoes
• 1 medium onion
• shishito peppers (approx 4 oz)
• 2-3 garlic cloves
• raisins (approx 1/4 cup)
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• olive oil, salt
• feta cheese for serving

Prepare veggies: dice the onion, chop up the garlic, and slice the shishito peppers into bite-sized pieces. No need to remove pepper seeds.

Peel and cut the sweet potatoes into small pieces (approx 1 inch). Put pieces in a bowl and drizzle with a little olive oil Add salt and stir to coat the pieces with oil, then transfer to a lined baking sheet. Bake at 375^oF for approx 20 min. Poke with a fork to check for done and remove from the oven.

Bring a medium sized pot of water to boil. You want enough water to completely cover the quinoa which will absorb some water. Add quinoa and boil for 20 min. Can be done at the same time as the sweet potatoes are baking. If the quinoa absorbs too much water, add a little more while it is cooking. When done, drain it with a sieve.

While the sweet potatoes are in the oven and the quinoa is boiling, cook the rest of the vegetables. Heat a couple tbsp. of olive oil in a non-stick skillet and add the diced onions. Season with a little salt and cook, stirring for 2-3 minutes.

Add peppers to the cooking onions and continue cooking for 4-5 minutes. You want the peppers slightly softened and the onions should be just beginning to brown. Toss in the garlic and cook stirring for another 1-2 minutes and then transfer veggies to a large bowl.

Pickle raisins: put raisins in a small pot. Add vinegar and maples syrup, plus a couple tbsps water, enough liquid to cover raisins. Heat to boil and stir for 1-2 minutes. Remove from heat and set aside, keep the liquid.

Add cooked/drained quinoa to the bowl of veggies and stir to mix. Also add the cooked sweet potatoes and pickled raisins with raisin liquid to the bowl. Mix and serve.

Add crumbled feta (as much as you want) when serving.