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Perfect for Passover or year round!
1 onion
1 tablespoon avocado oil
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1 cup quinoa
2 cups water
1 large or 2 small sweet potatoes, cubed (potato could be peeled or not)
3 tablespoons extra virgin olive oil, divided
3/4 teaspoon sea salt, divided
freshly ground pepper
1/2 teaspoon cinnamon, divided
1/2 cup dried cranberries
1 cup fresh parsley, chopped
1/2 cup pecans, chopped
zest of 1/2 lemon
1-2 cloves garlic, minced
1 tablespoon Manischewitz Honey
In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown.
Add wine and deglaze pan. Add quinoa and mix well with onions.
Add water and cook quinoa according to package directions.
In the meantime, preheat oven to 400 degrees Fahrenheit. Drizzle sweet potatoes with one tablespoon oil, salt, pepper and 1/4 teaspoon cinnamon.
Roast for about 20-30 minutes, until soft.
Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 teaspoon salt, honey, garlic and pepper.
Mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans.
Top with dressing.
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can this be frozen ahead of time
Hi Raizy,
Yes, quinoa should freeze well.
-Chana Tzirel from Kosher.com