Garnet Pilaf

1. 1

   Preheat the oven to 425'.

2. 2

   Rinse and cook the brown rice according to instructions. This takes the longest, so start the rice first.

3. 3

   Wash and dice the sweet potatoes into 1'' cubes. Pile them on a large, rimmed baking sheet, drizzle with 1 Tbsp. of the olive oil, sprinkle with 1/2 Tbsp. of the smoked paprika and a few pinches of sea salt. Toss everything together with your hands to coat and spread them all out in a single layer. Sprinkle a few grinds of pepper.

4. 4

   Roast on the middle rack for 23-25 minutes until the edges are browned and crisp.

5. 5

   In a pot, add a drizzle of olive oil and saute the diced onion until just starting to brown, about 5 minutes. Add the quinoa, a pinch of sea salt, 1 cup water or broth of choice and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-17 minutes until the liquid is absorbed. Turn off the heat, fluff with a fork and cover it for another few minutes to finish.

6. 6

   When both the rice and quinoa are cooked, put them both in a large mixing bowl. Drizzle with the remaining Tbsp. of olive oil, remaining 1/2 Tbsp. smoked paprika, red wine vinegar, chili flakes if using and toss everything together to mix. Taste for salt and pepper. Top it with the cubes of sweet potatoes and a ton of fresh chives and serve.

7. 7

   *It may not all be piping on at the point of serving and that is ok. I found it tasted best just a tad warmer than room temp.

* Per serving · 4 servings · Values may vary.