Quinoa is a grain that is healthy, high in protein and is gluten-free. It is a nutritious, nutty grain that cooks quickly and combines easily with a variety of ingredients.
This side dish is simply scrumptious. The combination of sweet potato, cranberries and nuts is a mouth-watering experience. These ingredients elevate the quinoa to a whole new level! Healthy grains never tasted so delicious.
I like to cut my vegetables smaller than what the recipe called for, so they are not too over-powering. I also used chicken broth instead of water, because it gives it so much more flavor. The flavors in this recipe are yummy, in a wonderful, gentle way.
This recipe is courtesy of Paula Shoyer and serves 8.
This is another one of my “must try”recipes. I know your family will love it as much as mine did!
Ingredients for the Quinoa
1 cup quinoa
2 cups chicken broth
1 medium sweet potato, peeled and cut into 1/2 inch cubes
4 tbsp. extra-virgin olive oil, divided
2 tbsp. apple cider vinegar
1 tsp. honey
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup pine nuts, toasted
1/3 cup dried cranberries
3 scallions, cut into 1/4 inch thick slices
Preheat oven to 350.
Place pine nuts on baking sheet and place in oven for 8 minutes. SET YOUR TIMER! They can burn easily, so you have to watch them!
Place quinoa in a small saucepan with the chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all of the chicken broth has evaporated. Turn off the heat and let the quinoa sit, covered for at least 1/2 hour. The quinoa may be cooked 2 days in advance and stored-covered in the refrigerator.
Preheat oven to 500.
Place the sweet potato cubes in a roasting pan and toss with 1 tbsp. of the olive oil. Roast for 25 minutes, or until the cubes can be pierced with a fork. Set aside.
In a small bowl, whisk together the remaining 3 tbsp. olive oil with the vinegar, honey, cumin, cinnamon, salt and pepper.
Use a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer to a large bowl. Add the dressing and whisk well.
Add the sweet potatoes, pine nuts, cranberries, and scallions and mix gently.
Serve at room temperature.
It’s that simple!
