Spotlight Recipe: Sweet Potato Quinoa

Make the roasted sweet potatoes the night before and store in the refrigerator for a super-easy prepartino of a nutritious, seasonal lunch.

Sweet Potato Quinoa
Serves: 5 for a meal or 10 as a side dish
1 cup dry quinoa
2 cups water
2 cups roasted sweet potato fries, diced (recipe follows)
1 can (15 ounces) organic black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1 cup diced red bell pepper
3 scallions, finely chopped
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil, divided
Freshly squeezed lemon juice to taste
1/2 cup crumbled low fat feta cheese
Salt and pepper to taste

Rinse and drain quinoa. In a saucepan, combine quinoa, water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes, until water is absorbed and quinoa is tender. Once quinoa is cooked, transfer to a large bowl, stir in 1 tablespoon of olive oil and set aside to cool. In a separate bowl combine sweet potato, black beans, corn, bell pepper, scallion and parsley- toss to combine. Combine sweet potato mixture with quinoa; add remaining oil, lemon juice, and feta - season with salt and pepper to taste. Toss and serve chilled or at room temperature.

Sweet Potato Fries

Preheat oven to 425°F. Cut 2 medium sweet potatoes into half-inch thick fries. Lay on a sheet pan and toss with 1 tablespoon olive or canola oil, salt, and pepper. Bake for 30 to 40 minutes or until golden brown -- turn once half way through roasting.

Nutrition Info (per serving; 5 servings)
Calories: 345 calories
Total Fat: 10.5 grams
Saturated Fat 1 grams
Carbohydrate: 55 grams
Protein: 11 grams
Cholesterol: 0 milligrams
Sodium: 96 milligrams
Fiber: 9 grams
Keep Reading

Next Up

Spotlight Recipe: Giada's Herbed Quinoa

If you've never cooked quinoa before, Giada DeLaurentiis' Herbed Quinoa is a good basic recipe to start with.

Spotlight Recipes: Summertime Sweets

I’m a whole-hearted sweets lover (Dana can attest to that!). You’ll find my face pressed against the bakery window drooling at all the chocolate goodies. These low-cal scrumptious desserts are sure to satisfy that sweet tooth --- add them to your recipe collection.

Spotlight Recipe: Sweet Potato and Celery Root Fries

These spicy-and-savory fries are a perfect side dish for a simple sandwich or some of your leftover roast.

Spotlight Recipe: Potato and Saffron Omelet

Eggs aren’t just for breakfast. This combo of onions, potatoes and saffron makes a fabulous omelet for lunch or dinner.

Spotlight Recipes: Sweet and Savory Watermelon

It’s a common myth that watermelon isn’t good for you. Despite a candy-like taste and high water content, it’s packed with nutrients.

Spotlight Recipes: 5 Easy Holiday Sweets

With fall flavors in season and holiday gatherings just around the corner, we’ve dipped into our Healthy Eats recipe collection for some sweet treats. Serve them up at your next shin-dig or tote them along to a party.

Spotlight Recipes: Chutney

Chutney is a simmered-down or pureed combo of fruit (or veggies), spices and herbs. Instead of deep frying or drowning your fish, pork or meat in heavy sauces, opt for a tangy bite of chutney instead.

Spotlight Recipe: Michelada

Want something more exciting than bottled beer for your game-day bash? If your friends are Bloody Mary fans, this Mexican cocktail might be a winner. Lime and hot sauce liven up the flavor without adding calories.

Spotlight Recipes: Granita

Dig in to these delicious frozen treats that are reminiscent of Italian ices. Granita’s are harder in texture than sorbets and contain less sugar. To make a granita, cook up a simple sugar (combo of sugar and water) and add flavors such as coffee, mint, juice and wine along with fruit. Once the mixture has begun to freeze (it takes about 3 hours), scrape the ice crystals every so often as they start to form. Once frozen, scoop and serve.

Spotlight Recipes: Gazpacho

Enjoy a refreshingly cool (and super healthy) soup this summer. Traditional gazpacho is a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery and cucumbers but don’t be afraid to get creative. Shake things up—blend a batch of watermelon, red pepper or white grape gazpacho instead.