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P Crunchy Quinoa With Sweet Potatoes

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Makes: 6 servings adjust



Step 1

Preheat oven to 400° F.


  • 1 cup Quinoa
  • 2 cups Water

Step 2

To prepare the quinoa, place it in a small saucepan with the water. Bring to a boil and then reduce heat and simmer, covered, for 15 minutes, or until the water has evaporated. Turn off the heat and let the quinoa sit, covered, for at least half an hour. The quinoa may be cooked 2 days in advance and stored covered in the fridge.


  • 1 medium Sweet Potato, peeled and diced
  • 4 tablespoons Extra Virgin Olive Oil

Step 3

Place the sweet potato cubes in a roasting pan and toss with 1 tablespoon of the oil. Roast for 25 minutes, or until the cubes can be pierced with a fork. Set aside.


  • 2 teaspoons Apple Cider Vinegar
  • 1 teaspoon Honey
  • 12 teaspoon Ground Cumin
  • 14 teaspoon Ground Cinnamon
  • 14 teaspoon Salt
  • 14 teaspoon Ground Black Pepper

Step 4

To prepare the dressing: In a small bowl, whisk together the remaining 3 tablespoons oil with the vinegar, honey, cumin, cinnamon, salt and pepper.


  • 13 cup Pine Nuts
  • 13 cup Dried Cranberries
  • 3 Scallions, thinly sliced

Step 5

To assemble the dish, use a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer it to a large bowl. Add the dressing, and whisk well. Add the sweet potatoes, pine nuts, cranberries and scallions, and mix gently. Serve at room temperature.
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