Quinoa Sweet Potato Pilaf

Want to eat more plant-based protein?  Try quinoa, an ancient grain that is one of the highest in protein content.  It makes a great pilaf, especially when you pair red quinoa with short grain brown rice.  To add interest, color, flavor and even a bit more protein, you could add a can of drained black beans to this already colorful dish.
1 cup short grain brown rice
1 Tbsp canola oil
1/4 cup red quinoa, rinced
2-1/2 cups water
1/2 tsp salt
1 large sweet potato, diced, about 2 cups
handful of green beans, diced, about 1 cup
2 cloves garlic, minced
2 Tbsp sunflower seeds
black toasted sesame seeds

Heat rice in the oil in a medium pot for about 5 minutes over medium heat. Stir almost constantly so that rice changes to a translucent hue and smells toasted. Add the water, salt and the quinoa and bring to a boil. Stur and reduce to a very low simmer. Cover and cook about 20-30 minutes, until all the water is absorbed.

Meanwhile, sauté the sweet potato in a large non-stick skillet in a dash of olive oil. Cook for about 10-12 minutes, until the potato begins to brown and soften. Add the beans and cook another 3-5 minutes, until the beans just get crisp-tender. Add the garlic and cook another 2-3 minutes.

Fluff the rice-quinoa mixture and tip into the pan with the potatoes. Fold the mixture together and tip into a serving bowl. Top with sunflower and sesame seeds.

Serves 4-6.

Cook's Note:  You can add a bit of vinaigrette the next day and serve as a cold salad.