Quick Quinoa Medley

  • Yield 6 servings
  • Prep 10 minutes
  • Cook 15 minutes

Protein-rich quinoa is combined with roasted sweet potatoes, raisins, pine nuts and orange rind.


1 1/2 cups (1/2-inch) cubed sweet potatoes
1 1/2 cups quinoa
1 1/2 cups water
1/2 cup California Raisins
1/3 cup pine nuts, toasted
3 tablespoons orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallots
2 teaspoons finely grated orange rind
1/2 teaspoon chili powder
1/3 cup reduced-fat or regular crumbled feta cheese


  1. Preheat oven to 400F.
  2. Spread sweet potatoes onto a large baking sheet and roast in center of oven until just fork tender, about 12 to 14 minutes.
  3. Place quinoa and water in a medium saucepan, cover with lid and cook over medium-high heat until all the liquid is gone, about 15 minutes. Fluff cooked quinoa into a large bowl. Add cooked sweet potatoes, raisins and pine nuts.
  4. Whisk orange juice, olive oil, shallots, orange rind and chili powder in a small bowl. Pour over quinoa mixture and toss to coat. Add feta cheese and toss a few times more.

*NOTE:  To toast pine nuts, place in small skillet over medium heat. Shake skillet often until pine nuts are golden all over, about 4 minutes.



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