Buttery Quinoa Pilaf Delight: Roasted Sweet Potato, Sautéed Spinach, and Golden Raisin Medley
This dish is a creamy and savory one-pot wonder that hits all the right notes thanks to perfectly roasted sweet potato and savory sautéed spinach. The finishing touch of sweet golden raisins make it an unforgettable flavor experience.
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!