Quinoa not only brings a marvelous nutritional profile to the sauce, but imparts a delicate and subtle texture. Sweet potato adds color, taste, and fiber and the corn balances them both.
1. Put quinoa and sweet potato into pot with 1¼ cups water. Bring to boil, cover, let simmer for 20 minutes (until the water is gone). Turn off heat and let sit for 5 minutes (still covered). Uncover, let cool to room temperature.
2. Add quinoa & sweet potato mixture to blender or food processor. Pulse the mixture a few times.
3. Add rest of the ingredients, with the water (¾ to 1 cup) added in between pulse blends, gradually increasing processing until a smooth pancake-like batter is achieved.
