1

Start by rinsing the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.

2

While the quinoa cooks, peel and dice the sweet potato into small cubes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for about 10-12 minutes, stirring occasionally, until they are tender and starting to brown.

3

Next, chop the onion and bell pepper. Add these to the skillet with the sweet potatoes and cook for an additional 5 minutes until they are soft.

4

Mince the garlic and add it to the skillet along with the cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes until fragrant.

5

Once the quinoa is done cooking, fluff it with a fork and add it to the skillet. Stir in the spinach and cook until wilted, about 2-3 minutes.

6

Finally, slice the green onions and sprinkle them over the hash before serving.

4

• Add black beans for extra protein and fiber.
• Top with an avocado or a poached egg for creaminess.
• Mix in some shredded cheese for a savory twist.

• Make sure to season every layer of cooking for maximum flavor.
• Use leftover sweet potatoes to save time.
• Feel free to use any seasonal vegetables you have on hand.

• fat: 8g
• fiber: 9g
• protein: 9g
• calories: 280
• carbohydrates: 50g

This dish provides a balanced source of protein, healthy fats, and complex carbohydrates, making it ideal for energy and overall health.

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