Quinoa, Sweet Potato And Peppers - cooking recipe

Ingredients

2 sweet potatoes, cleaned, peeled and diced
2 large shallots, peeled and quartered
olive oil or canola oil
1/4 teaspoon ground nutmeg
1/4 teaspoon garam masala or 1/4 teaspoon curry powder
ground pepper
1 cup quinoa
2 cups water
1 jalapeno, de-seeded and finely diced
1 bell pepper, de-seeded and roughly chopped

Preparation

Preheat oven to 350.
Dice the sweet potatoes to 1/2 inch or smaller.
In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
Add the water/veggie stock (this may splash back) . Add the jalopeno.
When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.