Sweet Potato Quinoa

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Sweet Potato Quinoa

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4


  • 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.

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