Crockpot Sweet Potato and Quinoa Pilaf Recipe
Introduction
This Crockpot Sweet Potato and Quinoa Pilaf is a warm, nutritious dish that’s perfect for busy days. Combining the natural sweetness of sweet potatoes with the light texture of quinoa, it makes a delicious side or a wholesome main.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, rinsed
- 1/2 onion, chopped
- 1/4 cup dried cranberries (optional)
- 2 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
Instructions
- Step 1: Peel and cube the sweet potatoes, then rinse the quinoa thoroughly under cold water.
- Step 2: In your crockpot, combine the sweet potatoes, rinsed quinoa, chopped onion, dried cranberries if using, vegetable broth, ground cinnamon, salt, and pepper.
- Step 3: Cover and cook on low for 4 hours or on high for 2 hours, until the quinoa is fluffy and the sweet potatoes are tender when pierced with a fork.
- Step 4: Before serving, fluff the pilaf gently with a fork to mix the ingredients evenly.
Tips & Variations
- For added texture, toast the quinoa lightly in a dry skillet before rinsing and cooking.
- Swap dried cranberries for raisins or chopped dried apricots for a different fruity note.
- Add a handful of chopped fresh herbs, like parsley or cilantro, just before serving to brighten the flavors.
- If you prefer a creamier texture, stir in a splash of coconut milk after cooking.
Storage
Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to loosen if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of quinoa?
Yes, you can substitute brown rice, but increase the cooking time as brown rice takes longer to cook than quinoa. Adjust liquid accordingly and cook until rice is tender.
Is it necessary to rinse quinoa before cooking?
Rinsing quinoa removes its natural coating called saponin, which can taste bitter. It’s recommended to rinse quinoa well to improve flavor and texture.
PrintCrockpot Sweet Potato and Quinoa Pilaf Recipe
A hearty and nutritious Crockpot Sweet Potato and Quinoa Pilaf made with tender sweet potatoes, fluffy quinoa, and a touch of warming cinnamon. This easy slow-cooker recipe combines wholesome ingredients into a delicious side dish or light main meal, perfect for busy days and comforting dining.
- Prep Time: 15 minutes
- Cook Time: 2-4 hours
- Total Time: 2 hours 15 minutes to 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
Vegetables & Grains
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, rinsed
- 1/2 onion, chopped
Dried Fruit
- 1/4 cup dried cranberries (optional)
Liquids & Spices
- 2 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
Instructions
- Prepare the ingredients: Peel and cube the sweet potatoes into bite-sized pieces. Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Chop half an onion finely.
- Combine the ingredients: Place the cubed sweet potatoes, rinsed quinoa, chopped onion, and dried cranberries (if using) into the crockpot. Pour in 2 cups of vegetable broth and sprinkle the ground cinnamon. Season with salt and pepper according to your taste.
- Cook: Cover the crockpot with its lid and cook on low heat for 4 hours, or alternatively on high heat for 2 hours. Cook until the quinoa is fully cooked and fluffy and the sweet potatoes are tender when pierced with a fork.
- Serve: Using a fork, fluff the quinoa and sweet potato mixture gently. Serve warm as a satisfying side dish or enjoy as a nutritious light meal on its own.
Notes
- Rinsing the quinoa thoroughly helps eliminate its bitter coating called saponin.
- Dried cranberries can be omitted or substituted with raisins or chopped dried apricots for different flavors.
- Adjust salt and pepper to your preference, especially if your vegetable broth is salted.
- This pilaf can be made vegan and gluten-free by choosing appropriate broth and ensuring no cross-contamination.
- Leftovers store well refrigerated for up to 3-4 days and can be gently reheated.
Keywords: sweet potato quinoa pilaf, crockpot quinoa recipe, slow cooker sweet potato side, healthy quinoa dish, vegetarian pilaf
