Skip To Content

Crunchy Quinoa With Sweet Potatoes

Photograph by Michael Bennett Kress

Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown.

He learned that quinoa grows at very high altitudes, while the grains that are prohibited on Passover are grown much farther below it. The authorities concluded that there was no risk of intermingling. My husband, Andy, eats quinoa with blueberries for breakfast all Passover long. This dish is a great combination of color and texture.

Serves 6–8

Prep time: 10 minutes; 30 minutes for quinoa to cool
Cook time: 30 minutes
Advance prep: Quinoa may be cooked or salad assembled 2 days in advance
Equipment: Measuring cups and spoons • Cutting board • Knives • Small saucepan • Roasting pan • Spatula • Small frying pan • Small bowl • Whisk • Large bowl

1 cup quinoa
2 cups water
1 medium sweet potato, peeled and cut into ½-inch cubes
4 tablespoons extra virgin olive oil, divided
2 teaspoons apple cider vinegar
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
1/3 cup pine nuts, toasted
1/3 cup dried cranberries
3 scallions, cut into ¼-inch-thick slices

1) Preheat oven to 400° F.

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.

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.

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.

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.

Reprinted with permission from New Passover Menu ©2015 by Paula Shoyer, Sterling Publishing Co., Inc.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.