I wouldn’t have thought that quinoa, sweet potatoes and dried cranberries would be so tasty together but this easy dish has become a fast favorite in our home. You can serve it on the side or as a main course with a big salad – either way you’re putting a complete protein source on the table (thanks to the quinoa) along with a generous helping of healthy antioxidants (thanks to the sweet potatoes). Win!
The recipe for this dish is slightly adapted from a Moosewood recipe for Quinoa and Sweet Potatoes. I adjusted the cooking method to suit my own kitchen habits, changed the amount of quinoa/lemon juice and added a big handful of dried cranberries for color. I serve this as a side dish at least once a month and also plan on making it for Thanksgiving this year. Between the sweet potatoes and the cranberries I think this is a perfect addition to the Thanksgiving table!
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- ½ teaspoon kosher salt
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 2 cups water
- Squeeze of half a lemon (only use fresh lemon juice)
- Big handful of dried cranberries
- Rinse the quinoa in a fine mesh strainer. Set aside.
- In a medium sauce pan or pot with a tight-fitting lid warm the olive oil over medium-high heat. Add the onions, salt and diced sweet potato and cook, stirring frequently, until onions are translucent, about 5-8 minutes. Add the quinoa and water. Bring to a simmer, then cover and cook for 15-20 minutes until the sweet potato is tender and the quinoa has absorbed all of the liquid.
- Remove from heat. Add fresh juice from ½ a lemon and a big handful of dried cranberries, mixing well. Taste and season with salt/pepper as needed.