1 sweet potato
1 russet potato
1 can chick peas
1 cup quinoa
lemon juice to taste
spices to taste: cumin, curry powder, cayenne, salt, pepper
Peel and cube both potatoes, and boil until tender.
Rinse quinoa and cook it in 2 cups boiling water for 12-15 minutes. (You can add a little salt and olive oil while cooking if desired.)
Mix potatoes, banana (sliced), and garbanzos together, and add spices and lemon juice (2-3 teaspoons each of curry and cumin, and about 1/4 teaspoon cayenne, 1-2 T lemon juice, and some sprinkles of salt and pepper).
Serve over quinoa or mix everything together and serve.
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