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Quinoa with Roasted Sweet Potatoes and Dried Cranberries

6 Comments 27 March 2014

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This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

  • 1 cup quinoa, rinsed
  • 1/2 cup fresh corn
  • 1 medium sweet potato, cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts, toasted, optional
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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Your Comments

6 Comments so far

  1. Lynn says:

    Served this as a side for recently and it was a huge hit! My son, who is a health nut, took the leftovers home! I’ll be making this again. It would make a wonderful lunchbox meal as quinoa has protein in it.

  2. Chavi says:

    Just made this for Shabbos. It’s really good,and pretty, too.I was surprised how mild it was. I might double the vinegar/honey/spice mix for a more opinionated flavor.

  3. This sounds YUM!! love the combination of flavors.

  4. ghd says:

    This was the absolute best! I got rave reviews.

  5. paula brooks says:

    This was the absolute best! I got rave reviews.


Trackbacks/Pingbacks

  1. Kosher Recipes | Unbelievable Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms - 17. May, 2011

    [...] Quinoa with Roasted Sweet Potatoes and Dried Cranberries (thejewishhostess.com) [...]

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