Hello, lovely readers! It’s Amira Al-Sayed, and I’d like to share with you one of my favorite comfort recipes. This Buttery Quinoa Pilaf Delight: Roasted Sweet Potato, Sautéed Spinach, and Golden Raisin Medley is the perfect mix of healthy and indulgent, savory and sweet. It’s also easy to make and full of nutrients that will keep you satiated for hours. I promise you’ll love it!
Amira grew up in a small village in Egypt surrounded by family tradition and home-cooked meals. She would spend hours watching her grandmother cook and learning ancient recipes passed down for generations. Now living in Chicago, Amira brings a taste of home to her cooking and loves experimenting with fusion cuisine.
Amira Al-Sayed currently resides in the United States and grew up in Egypt.
Growing up in Egypt, I was constantly surrounded by delicious, hearty meals made from fresh ingredients. This Buttery Quinoa Pilaf Delight reminds me of home, with its mix of Middle Eastern flavors and classic American ingredients. It’s the perfect fusion dish that pays homage to my heritage and satisfies my taste buds.
The origins of this recipe date back centuries, to the ancient Incas who first cultivated quinoa in the Andes Mountains. Quinoa is a complete protein, meaning it contains all nine essential amino acids. Combine this with the health benefits of sweet potatoes and spinach, and you’ve got a nutrient-rich meal that tastes good too. This recipe puts a unique spin on traditional pilaf by adding a buttery finish, and the raisins add a touch of sweetness that balances everything out. Trust me, your taste buds will thank you.
What you need
Buttery Quinoa Pilaf Delight: Roasted Sweet Potato, Sautéed Spinach, and Golden Raisin Medley is the perfect comfort food for chilly autumn and winter dinners. This dish has it all – crunchy quinoa, tender and caramelized sweet potato, savory garlic and spinach, sweet and chewy golden raisins, and let’s not forget the buttery finish! It’s a complete meal that is full of nutrients, protein, and fiber. Plus, it’s quick and easy to make! First, I cook the quinoa until it’s fluffy and tender, then roast the sweet potato in the oven with some olive oil, salt, and pepper. Meanwhile, I sauté the garlic and spinach until wilted, and combine everything together in the same skillet with some butter and golden raisins. Finally, I garnish with parsley and more raisins, and dig in! This dish is perfect for a cozy night in, but it’s also elegant enough for a dinner party. Give it a try, and I guarantee you’ll be craving it for days to come!
Ingredients:
- Quinoa – A gluten-free grain that serves as the base for the pilaf. Can be swapped with rice, bulgur, or couscous.
- Water – Used to cook the quinoa.
- Sweet Potato – Roasted sweet potatoes are the star of the dish, providing a sweet and savory flavor. Can be swapped by butternut squash or pumpkin.
- Olive Oil – Used to roast the sweet potato and sauté the spinach. Can be swapped by coconut oil or avocado oil.
- Garlic – Adds a strong flavor to the pilaf. Can be swapped by garlic powder or omitted if desired.
- Spinach – Sautéed spinach adds a savory element to the dish. Can be swapped by kale or collard greens.
- Golden Raisins – Sweet raisins add a pop of color and flavor to the pilaf. Can be swapped by regular raisins, dried cranberries, or currants.
- Butter – Adds richness and creaminess to the pilaf. Can be swapped by ghee or vegan butter.
- Salt – Seasons the pilaf to taste.
- Black Pepper – Seasons the pilaf to taste.
Utensils:
- Medium Pot – Used to cook the quinoa.
- Cutting Board
- Chef’s Knife
- Baking Sheet – Used to roast the sweet potato.
- Large Skillet – Used to sauté the spinach.
- Spatula
- Measuring Cups and Spoons
Sweet Potato
As a food blogger, I always try to add fresh produce to my meals and sweet potato is one of my all-time favorites. Not only is it delicious but it also packs a nutrient punch. It is a great source of vitamins A, C, and B6, as well as potassium and fiber. Additionally, it’s a complex carbohydrate which means it will provide energy without spiking blood sugar levels. Roasting the sweet potato in this Buttery Quinoa Pilaf Delight recipe gives it a hint of caramelization which contrasts with the savoriness of the sautéed spinach and adds an irresistible sweet and savory flavor to the dish. Sweet potatoes are often thought of as a holiday food, but in this recipe, they add a comforting touch to the dish that makes it perfect for fall and winter dinners.
Quinoa
Quinoa has quickly become one of the most popular grains in the health food world and for good reason. It’s a complete protein which means it contains all the essential amino acids your body needs. It’s also a good source of fiber, B vitamins, and minerals like iron, magnesium, and potassium. I love how versatile it is and how well it pairs with so many ingredients. In this recipe, quinoa is the backbone of the dish and provides a nutty flavor and slightly crunchy texture. The addition of golden raisins and butter take it to a whole new level of comfort food. It absorbs the flavors of the other ingredients perfectly, making it a great choice for salads or as a side dish too. I highly recommend trying this Buttery Quinoa Pilaf Delight recipe to experience the goodness of quinoa.
What to serve it with?
One of my favorite ways to serve this Buttery Quinoa Pilaf Delight: Roasted Sweet Potato, Sautéed Spinach, and Golden Raisin Medley is with a side of fresh, tangy tabbouleh salad. As a native Egyptian, tabbouleh has been a staple in my family’s meals for generations. The bright flavors of parsley, lemon, and tomato in the tabbouleh perfectly complement the warm, savory notes of the pilaf. Not to mention, it’s a refreshing contrast to the richness of the buttery quinoa. Trust me, this combination is an explosion of flavor that you won’t want to miss.
Summary
Thank you for joining me on this culinary adventure! I hope you enjoyed cooking and savoring the flavors of my Buttery Quinoa Pilaf Delight: Roasted Sweet Potato, Sautéed Spinach, and Golden Raisin Medley. If you tried this recipe at home or have any tips for making it even more delicious, please share your thoughts in the comments section! I’d love to hear from my fellow foodies and see how you put your own spin on it. Remember, cooking is all about experimentation and making the recipe your own. I can’t wait to see what you come up with. Happy cooking!
Here’s the recipe:
Buttery Quinoa Pilaf Delight: Roasted Sweet Potato, Sautéed Spinach, and Golden Raisin Medley
Equipment
- Medium Pot
- cutting board
- chef's knife
- Baking Sheet
- Large Skillet
- spatula
- Measuring cups and spoons
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 large Sweet Potato
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 4 cups Spinach
- 1/4 cup Golden Raisins
- 1/4 cup Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat the oven - Preheat the oven to 400 degrees F (200 degrees C).
- Cook the quinoa - In a medium pot, bring 2 cups of water to a boil. Add 1 cup of quinoa and a pinch of salt, stir, and reduce heat to low. Cover and let simmer for 15 minutes. Remove from heat and let it sit for 5 minutes. Fluff with a fork.
- Roast the sweet potato - Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 25-30 minutes, until they are golden brown and tender.
- Sauté the garlic and spinach - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant. Add 4 cups of spinach, a pinch of salt, and stir until wilted, about 3-4 minutes.
- Combine all the ingredients - In the same skillet, add the cooked quinoa, roasted sweet potato, and 1/4 cup of golden raisins. Stir until well combined. Add 1/4 cup of butter and stir until melted and combined. Add salt and pepper to taste. - If you want to turn this dish to a complete meal, try adding some protein like chickpeas or grilled chicken on top.
- Serve - Garnish with additional raisins and chopped parsley. Serve warm and enjoy!
