Quinoa with Roasted Sweet Potatoes and Spinach

22 May

The food in our household has taken a turn for the better the past few weeks. It is quite a relief! The other day I was hungry and realized we had freshly-stocked fruits and veggies on hand so I whipped up some quinoa, sauteed some sweet potatoes and chopped up some spinach. I drizzled it with balsamic vinegar and it was just what the doctor ordered. It was delicious!


There is a lot of confusion around sweet potatoes and yams, and I am just as confused as anyone. However, the sweet potatoes I bought were lighter in color and looked more like potatoes that what we think of for the holidays. They’re delicious.

So, you’ll need:

Olive oil for sauteing

1 small sweet potato, skinned and diced

2 cloves garlic, thinly sliced (you can use less or none, or dice it, or chop it, or smash it)

2 tsp red pepper flakes (I like it hot)

1 c cooked quinoa

1 c fresh spinach, julienned or chopped

1/2 c basil, julienned or torn

Chicken stock as needed

Balsamic to drizzle

To whip it up:

1. Drizzle a bit of alive oil into a large saute pan. When it heats up a bit, add the diced sweet potatoes and garlic. Note: I added a bit of chicken stock to the pan as the potatoes were cooking to help the process along, but you don’t have to.

2. Add the red pepper flakes, and brown the potatoes.

3. Add the basil and spinach when the potatoes are cooked through and saute a few seconds more.


4. Add the cooked quinoa to the pan, stir to mix it all up, and add a bit of stock if you’d like some added texture.

5. Plate however you’d like, and drizzle a bit of balsamic over it and enjoy!


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