Grilled Russian sweet potato and quinoa fillets

What better way to debut our new range of grills than with a recipe for grilled Russian sweet potato and quinoa fillets?

Take note because this alternative to the traditional recipe could not be healthier: it includes all the carbohydrates, proteins, vitamins and antioxidants that you can ask for in a meal. And also, thanks to its oat breading you will get a unique and crunchy texture that combines perfectly with the sweetness of the sweet potato and the softness of the quinoa. Dare to try it!

Diners: 1 person

Recommended product: Excellence striped grill

Ingredients:

– 120 g of cooked or roast sweet potato mashed with a fork.

– 150 gr of cooked quinoa.

– 25 g of oat flakes.

– a pinch of salt, pepper and garlic powder.

– a handful of parsley.

– chopped fresh cilantro.

– Step 1: Roast the sweet potato in the oven for 30-35 minutes at about 200 degrees. The time depends on the size of the sweet potato. To check if it is, prick it with a toothpick to check if it is soft.

– Step 2: Cook the 150 grams of quinoa with a little lemon juice or vinegar. Wash the quinoa very well to avoid impurities until the water runs clear. Put twice as much water as quinoa in a saucepan to boil. Leave what is indicated on the bag in the water.

- Step 3: Chop fresh garlic, parsley and cilantro. Add to the oats along with salt and pepper.

- Step 4: With a fork, mash the sweet potato until it becomes a uniform dough. Add the garlic powder, pepper, salt and boil the quinoa until it forms small Russian fillets. Coat with oats.

–Step 5: Go through the grill and that's it!