Take to the Table Tuesday: Harvest Hash

by Mindy Lockard on December 3, 2012

Forgive me for going dark Gracious Girls but I’m back with a peace offering…

Harvest Hash.

This healthy (gluten free) meal has a twist of sour and a kick of spice. I could eat it for breakfast, lunch and dinnah, true story.

photo-166

Grocery List:

  • 2 sweet potatoes cubed
  • 1 yellow onion chopped
  • 3 stalks of celery diced
  • 1 tsp spicy red curry (double check the packaging or ask to ensure it is gluten free, some spices have wheat “filler”)
  • 1 cup cooked quinoa
  • salt and pepper
  • 1 juice of lime
  • 3 Tbs Extra Virgin Olive Oil

Step-by-Step:

1. Heat 2 TBS of olive oil in a pan.

2. Add sweet potatoes and onion,  sauté  until tender.

3. Mix in celery and curry, cook for a few minutes (you want the celery to still have a little crunch)

photo-164

4. In a bowl add the quinoa, lime juice, 1 TBS olive oil, salt and pepper and plate.

photo-161

5. Top with hash and enjoy!

Here’s to putting our healthy fork forward, a gracious way of living!

{ 0 comments… add one now }

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Previous post:

Next post: