Quinoa with sweet potatoes, red pepper and feta

A happy combination of two ancient crops, soft sweet potato and crunchy quinoa, that goes well with anything grilled or makes a substantial vegetarian dish on its own. Adapted from the ever-reliable Mark Bittman.

Ingredients

  • 1 cup uncooked quinoa (about 2 1/2 cups cooked)
  • 1 pound sweet potatoes
  • 1 red pepper, diced
  • 2-4 tablespoons minced onion or shallot
  • 1/4-1/2 cup chopped flat-leaf parsley (or chives, basil, or mint)
  • 1/3 cup crumbled feta
  • Olive oil, salt and pepper for roasting sweet potatoes

Dressing ingredients

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt (1/2 teaspoon table salt)
  • 1/2 teaspoon black pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. Peel and cut sweet potatoes into 1/2-inch dice. Toss with olive oil, salt and pepper on a baking sheet and bake for 25-30 minutes, until fork tender.
  3. While sweet potatoes cook, rinse quinoa in a mesh colander for a two or three minutes under running water. Place drained quinoa in medium saucepan with 1 1/2 cups water. Bring to boil and turn to a very low simmer. Cook 15-20 minutes, until water is absorbed. Remove from heat and let sit for five minutes. Transfer to a large bowl.
  4. Mince onion and red pepper. Chop herbs. Mix dressing ingredients in a small bowl.
  5. Add sweet potatoes, red pepper, onion and dressing to quinoa and mix well. Adjust seasonings as needed. Before serving, add feta and herbs and mix gently.

Makes 4-6 servings.

Notes

  • For a vegan version, omit feta.
  • To reduce the raw onion bite: soak chopped onions in cold water first.
  • Sweet potato cooking alternative: Bittman boils the diced sweet potatoes (15 minutes, covered, in salted water).
  • Bittman’s Southwestern variation: Add 1 avocado, peeled, pitted, and diced, to the mix. For the dressing, use freshly squeezed lime juice in place of the vinegar and add 1/4 teaspoon cayenne, chili powder, or hot red pepper flakes. Use cilantro in place of the parsley. Add 1/4 cup toasted pepitas (pumpkin seeds).

Here’s a link back to the post and pictures.

{ 2 comments… read them below or add one }

Sheli 5 August 2013 at 1:19 pm

Can’t wait to try this recipe – I love quinoa. But (once again), I’m having problems printing out your recipes. Now, I can only print the first page. If the recipe goes longer that one page, it won’t print out. The second page is half blank and then only prints out everything from ‘Share this!’ and downward, meaning if I want all the info (including Notes) I have to write it by hand. All your recipes are like this now – is there anything I can do?

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cg 5 August 2013 at 1:49 pm

hi sheli – thanks for the heads up! i updated the print plugin, and i think it works. would you try again? if not the plugin, may be a printer setting on your side…? let me know, and i will test again if you are still having trouble.

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