250 grams white quinoa (soaked overnight with mineral water) **Not a must, but this would make the nutrients more available to absorption. 1 medium sweet potato cut to cubes 3 beetroot cut into wedges 1 can unsweetened corn ½ bund chopped parsley A tad of black pepper & Himalayan salt
Preparation: The first step would be to start cooking the sweet potato and the beetroot because it could take longer to cook them than the quinoa itself. You can cook them in the same pot or separately. Just remember that the beetroot is coloring everything around it in purple 🙂
In a medium pot start cooking the sweet potato. Do the same with the beetroot. Drop them in the pot, then cover them with water and cook on a medium heat till they become soft, about 10-15 minutes. Filter the water and let it cool. In another pot cook the quinoa. Let the water cover the quinoa in about 1 cm. Cover the pot only by half and let it cook on a medium heat, until the quinoa has popped up (kind of like a tiny flower), about 15-20 minutes.
Once the quinoa is ready, remove from the stove. Add the sweet potato, beetroot and corn seeds. Mix them all together in the warm pot. Add the chopped parsley and serve.