Filed Under: Dinner, Food, Fruit, Less than 30 Minutes, Recipes, Rice and Grains, Vegetables

Sweet Potato Quinoa Pilaf

Quinoa is packed with protein, and sweet potatoes are loaded with vitamins. This salad is even better the next day so pack up any leftovers for lunch. It is also perfect at room temperature.

September 25th, 2012

Recipe by LeeAnne Wright

Makes 6 servings
Prep Time
Prep to table time: 25 minutes
  • 1 large sweet potato, peeled and cut into 3-centimetre pieces
  • 1 1/2 cup quinoa, rinsed
  • 1 cup dried cranberries
  1. Place quinoa in a saucepan with 3 cups of water. Bring to a boil, reduce heat to low, cover and cook for 15 minutes. Remove saucepan from heat and let steam 5 more minutes or until water has been completely absorbed (saucepan must be kept covered).

  2. Meanwhile, preheat oven to 350ºF. Line a sheet pan with parchment. Place sweet potato on pan, drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes.

  3. In a large bowl, combine ­quinoa, sweet potatoes and dried cranberries.

Nutrients Per Serving

240 calories, 2 g fat, 26 mg calcium, 14 mg sodium, 48 g carbohydrates, 5 g fibre, 6 g protein. High source of fibre; excellent source of vitamin A, folate, magnesium and manganese; source of iron.

Sweet Potato Quinoa Pilaf
Photography by Donna Griffith

One response to “Sweet Potato Quinoa Pilaf”

  1. anon says:

    Bleh – this was so bland! The quinoa had not flavour – mainly because none was added. Possibly cooking the quinoa in some kind of juice or broth would help, plus perhaps some oil and a fruity vinegar? Maybe some nuts and herbs?

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