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Sweet Potato and Quinoa with a Lime Vinaigrette


  • 1 cup quinoa (uncooked)
  • 1 ½ cups water
  • 1 large sweet potato, peeled cut into small chunks
  • 1 unpeeled apple, cut into small chunks
  • ½ cup pecans or walnuts
  • 1/2 cup dried cranberries
  • ½ cup (each) cilantro and parsley, finely chopped
  • ½ teaspoon salt
  • ½ cup coconut (optional)
  • ¼ teaspoon cinnamon
  • ½  cup lime juice
  • 3-4 tablespoons, agave (to taste)


On a baking sheet, roast the sweet potatoes on 350 degrees for 45 minutes. Meanwhile, wash quinoa. In a saucepan, cook quinoa  in 1 ½ cups water (covered with a lid) until water completely evaporates (approximately 15 minutes)—do NOT stir while cooking. When quinoa and sweet potato are cooked, mix them together and then add the apples, pecans, cranberries, cilantro/parsley, salt, coconut, and cinnamon. For the vinaigrette, in a blender, mix lime juice and agave nectar. Pour desired amount over quinoa.

Submitted by Rachel Yaseen, The Organic Kitchen Tucson