Quick Quinoa Medley

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


1 1/2cups (1/2-inch) cubed sweet potatoes
1 1/2cups quinoa
1 1/2cups water
1/2cup California Raisins
1/3cup pine nuts, toasted
3tablespoons orange juice
2tablespoons extra-virgin olive oil
2tablespoons finely chopped shallots
2teaspoons finely grated orange rind
1/2teaspoon 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.