This is a straightforward quinoa recipe that’s great for fall. Everything about this dish exudes warmth and earthiness: rich walnuts and sweet potato are complemented by deep spices like cumin and cinnamon. I originally wrote this recipe for The Daily Meal so the serving size is for 2. However, you can easily reduce the portion to make it for one, or just make extra and save it for several days in the fridge.
I think this would go very well with a crisp, dry riesling from such as Dashe’s 2007 McFadden Farms Dry Riesling from California ($20) or Hazlitt Vineyard’s 2006 Riesling from New York ($18).
1 large sweet potato
1/2-teaspon ground cumin
1 tablespoon olive oil
1 cup vegetable broth
1/4-cup roughly chopped walnuts (about 1 large handful)
1/4-cup raisins that have been soaked in boiling water for 10 minutes1. Preheat the oven to 450 degrees.
2. Peel the sweet potato and cut into 1/2-inch cubes. Place on a lined baking tray and toss with cumin, cayenne pepper, cinnamon, olive oil, and a pinch of salt.
3. Roast sweet potatoes until cubes are softened, about 12-14 minutes, tossing once halfway through cooking time.
4. Place quinoa and broth in a saucepan and bring to a boil. Reduce to a simmer and cook until liquid is absorbed, about 15 minutes. Fluffen with a fork.
5. Meanwhile heat a small skillet over medium heat. Add walnuts and toast, tossing occasionally, until golden, about 2-3 minutes.
6. In a bowl combine quinoa, sweet potatoes, walnuts, and raisins. Season to taste with salt and pepper.