Simple dish that is very healthy, vegetarian, and can be a side or main course. Great to make and pack as a lunch for a few days after.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-high heat. Add sweet potatoes and salt; stir to coat sweet potatoes with oil and saute until tender yet firm to the bite, about 10 minutes. Transfer sweet potatoes to a plate and season with more salt.

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  • Saute onion and garlic in the same skillet until softened, 4 to 5 minutes.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 4 minutes. Cut asparagus into 1/2-inch pieces.

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.

  • Toss sweet potatoes, onion-garlic mixture, asparagus, and quinoa together in a bowl; cool to room temperature. Add cashews and top with more olive oil and salt.

Cook's Note:

Toasted walnuts can be substituted for the cashews if desired.

Nutrition Facts

473 calories; protein 14.1g 28% DV; carbohydrates 70g 23% DV; fat 16.4g 25% DV; cholesterolmg; sodium 217.7mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2016
this recipe was very good but I made a few changes to it. I added green peas instead of asparagus (because I didn't have any) and for seasoning, I sprinkled some curry powder in. it was very tasty and a huge hit. will definitely make again! Read More
(4)

Most helpful critical review

Rating: 3 stars
11/09/2019
I followed the recipe except used peas instead of asparagus because my family doesn t like asparagus. But the dish was kind of bland. I m not sure i would make it again. Read More
(1)
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/29/2016
this recipe was very good but I made a few changes to it. I added green peas instead of asparagus (because I didn't have any) and for seasoning, I sprinkled some curry powder in. it was very tasty and a huge hit. will definitely make again! Read More
(4)
Rating: 4 stars
04/04/2015
I made this as a side dish to complement a light fish meal. I used red quinoa because that is what we prefer. I'm not sure about the asparagus in this. It just didn't seem to fit. I will make this again but without the asparagus but maybe some other green vegetable maybe flat leaf kale in a small quantity. Read More
(2)
Rating: 3 stars
11/09/2019
I followed the recipe except used peas instead of asparagus because my family doesn t like asparagus. But the dish was kind of bland. I m not sure i would make it again. Read More
(1)
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Rating: 3 stars
10/27/2016
I followed the recipe with the following changes. I h ad no asparagus so I used green beans and I had no cashews so I used walnuts. The sweet potatoes took way longer to cook (maybe I cut them too big but they were bite size pieces). I made this as a main dinner dish and found it very plain and not satisfying. Perhaps I need to develop my "vegetarian" taste buds. I can't guarantee that I'll make it again. Read More
Rating: 5 stars
07/01/2016
I loved this dish! Added Rosemary to taste and omitted the garlic and was delicious! Leftovers just as good...will make again! Read More
Rating: 4 stars
01/11/2016
Yum. Have never ever had quinoa! The dish was very good. I was pleasantly surprised. Read More
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