Sweet Potato and Dried Cranberry Quinoa

Erin Grunstein Erin Grunstein
5.0 (2 reviews)

Perfect for Passover or year round!

35m 8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

Directions

Prepare the Quinoa

  1. 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.

  2. Add wine and deglaze pan. Add quinoa and mix well with onions.

  3. Add water and cook quinoa according to package directions.

Prepare the Sweet Potatoes

  1. In the meantime, preheat oven to 400 degrees Fahrenheit. Drizzle sweet potatoes with one tablespoon oil, salt, pepper and 1/4 teaspoon cinnamon.

  2. Roast for about 20-30 minutes, until soft.

Prepare the Dressing

  1. Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 teaspoon salt, honey, garlic and pepper.

To Serve

  1. Mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans.

  2. Top with dressing.

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1 Comment

Raizy Stiefel •

can this be frozen ahead of time

Chana Fox Kosher.com Team •
Reply to Raizy Stiefel

Hi Raizy,
Yes, quinoa should freeze well.

-Chana Tzirel from Kosher.com