QUINOA SWEET POTATO NOODLE BOLOGNESE WITH TOASTED CRUSHED ALMONDS
3 tbsp dry quinoa
1/4 cup + 3 tbsp water
salt, to taste
1 tbsp olive oil
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 cup chopped celery
1/4 cup peeled and chopped carrot
handful of almonds (less than 1/4 cup)
1/4 cup diced red onion
(1) 14-oz can of diced tomatoes
1 tsp oregano flakes
pepper, to taste
1.5 large sweet potato, peeled, Blade C
olive oil cooking spray
1 tsp garlic powder
Place a small saucepan over high heat with the quinoa and water. Add a pinch of salt and bring to a boil and then lower heat and simmer until all water evaporates and quinoa is fluffy. Set aside in a bowl once done.
As the quinoa is cooking, place your carrot and celery in a food processor and pulse until no large chunks remain. Set aside.
Clean out the food processor and add in the almonds. Crush until chunky. Place a small skillet over medium heat and add in the crushed almonds. Cook for about 3 minutes or until almonds become fragrant. Set aside.
Place a large saucepan over medium heat. Add in the olive oil and once it heats up, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds, and then add in the celery-carrot mixture and red onions. Cook for about 3-4 minutes or until vegetables soften.
Add the diced tomatoes, season with oregano and salt and pepper. Crush tomatoes using the back of a fork or potato masher. Cook for about 10-15 minutes or until sauce is mostly reduced. You want the sauce to be thick but still be juicy.
As the sauce is cooking, add the sweet potato noodles to a large skillet over medium heat. Lightly spray the noodles with cooking spray and season with salt, pepper and garlic powder. Toss frequently until noodles have wilted and softened, about 5-10 minutes.
Once the sauce is done, add in the cooked quinoa and stir to combine. Add in the cooked sweet potato noodles and toss to combine.
Plate the noodles into the bowls and top each with even amounts of toasted crushed almonds. Enjoy!