Sweet Potato Quinoa
- 3 small sweet potatoes peeled and cubed (or 1 very large sweet potato)
- ½ tbsp olive oil
- 1 onion - chopped
- 3 cloves of garlic - minced
- 1 cup of uncooked quinoa - well rinsed
- 1 ½ cups vegetable or chicken broth
- ½ – ¾ cups fresh parmesan - grated
- ¼ cup fresh chives - chopped
- ¼ tsp chili powder
- ½ cup walnuts, toasted - optional
- Place the sweet potatoes in a large skillet that has been coated with olive oil spray. Sautee until tender.
- In a large pot, add olive oil and heat to medium heat.
- Add onion and sauté until tender, about 10 minutes.
- Add garlic and cook for an additional minute.
- Add in quinoa and broth and bring to a boil. (If desired add in ½ tsp sea salt)
- Reduce heat to medium low and simmer covered for 10 minutes.
- Add in sweet potatoes and cook covered for another 5 minutes.
- Remove from heat and toss with parmesan, chives and chili powder.
- Top with walnuts and serve.
This is a perfect side dish for the holidays! Or, if you’re like me, you can make a batch and eat it all week for lunch Quinoa is loaded with protein and is very versatile — can be combined with many different fruits, vegetables, and spices!
Calories: 319kcal | Carbohydrates: 36g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 614mg | Potassium: 543mg | Fiber: 6g | Sugar: 7g | Vitamin A: 14270IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.