Quinoa Pilaf & Sweet Potato Fries

Here are two more recipes I tried that I liked. The Quinoa Pilaf was super yummy. I will definitely make it again. It is even great chilled. Can I say that I LOVE QUINOA! The sweet potato fries were pretty good. I wish I could get them a little bit more crispy, but they still tasted great. The avocado dip was also super yummy...a little spicy, but not bad.

Quinoa Pilaf with Pine Nuts

http://www.foodnetwork.com/recipes/quinoa-pilaf-with-pine-nuts-recipe/index.html

Ingredients

• 1 cup quinoa, rinsed
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1/2 large onion, chopped
• 1/3 cup chopped fresh parsley leaves
• Salt and pepper
• 2 cups low-sodium chicken broth

Directions

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Per Serving:

Calories 180; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 3 g) ; Protein 6 g; Carb 23 g; Fiber 2 g; Cholesterol 0 mg; Sodium 30 mg

Sweet Potato Oven Fries with Avocado Dip

http://www.foodnetwork.com/recipes/ingrid-hoffmann/sweet-potato-oven-fries-with-avocado-dip-recipe/index.html

Ingredients

Sweet Potato Fries:

• 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
• 2 tablespoons olive oil, or more as needed
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Coarse ground rock salt and freshly ground black pepper, to taste
• Avocado Dip, recipe follows

Directions

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:

• 1 avocado, see Cook's Note*
• 1/3 cup mayonnaise
• 1/3 cup cream cheese
• 1 jalapeno, seeded and chopped.
• 2 scallions, white and light green part only, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.