Spicy Sweet Potato Quinoa

Spicy Sweet Potato Quinoa

Here’s my easy Easter dish that’s delish at any social event or family dinner.

This nutritious, gluten-free dinner tastes great warm or cold as leftovers.  Add to a salad, wrap or lettuce wraps for a quick and easy weekday lunch.  By adding turmeric and other spices to quinoa while cooking, they can soak into the grain. Not only do you get a vibrant, bright hue, but also those potent antioxidant, immune supportive and anti-inflammatory phytonutrients. By adding black pepper to turmeric, you can enhance the bioavailability or ability for your body to absorb its potent compound, curcumin.

This dish lends easily to substitutions, so use whatever veggies you have in your fridge!  Add kale, spinach, edamame, mushrooms, carrots, ginger, sky’s the limit!  Quinoa and peas lend healthy plant-based iron, protein and fiber.


  • 1 large sweet potato
  • 1 large onion
  • 2 cloves garlic
  • 2 tsp turmeric
  • black pepper
  • sea salt
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 cups frozen organic peas
  • 1 cup dry quinoa
  • 2 Tbsp olive oil
  • 8 oz vegetable broth
  • 2 cups water
  • ¼ cup parsley
  • juice from ½ lemon



  1. Heat olive oil in pot
  2. Peel and chop onion and garlic
  3. Sautee about 5 minutes until soft and clear, season with pinch of salt
  4. Wash, peel and chop sweet potato
  5. Add to pot with onions and garlic
  6. Cook about 5 minutes then add broth
  7. Continue to check and stir, adding broth slowly
  8. Cook quinoa in rice cooker or pot on stove as follows
  9. Add quinoa, cumin, turmeric, salt, pepper to pot or cooker then water
  10. Let cook until soft and fluff with fork, about 20 minutes
  11. Scoop into large bowl and let cool
  12. Once sweet potatoes are soft, after about 20 minutes, add peas
  13. Cook 5 minutes then add quinoa to pot
  14. Mix well, garnish with parsley and fresh lemon juice


Yield: Makes 6 servings



Stacy Kennedy, MPH, RD, CSO, LDN is a Board-Certified Specialist in Oncology Nutrition and senior clinical nutritionist for Dana-Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston. Stacy created and serves as project manager and lead writer for Nutrition Services content on the award-winning, Dana-Farber website and affiliated Nutrition app. Her app and cancer video series have been featured in popular press and industry magazines. Stacy is regularly featured in TV, radio, podcasts, documentary films and print media. Stacy teaches nutrition at Simmons College. She co-founded her private practice, Wellness Guides, LLC and works as a nutrition consultant and advisor for numerous businesses and non-profit organizations in the health, wellness, food and technology spaces.  She is former Chief Wellness Officer and currently sits as an Advisor for AVA, a tech-nutrition startup leveraging artificial intelligence for meal tracking, planning & expert nutrition coaching. She is featured in Lighter, the plant-based nutrition-tech tool for meal planning. Stacy is an American College of Sports Medicine Certified Personal Trainer and Group Exercise Instructor. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She enjoys yoga, running, cooking and caring for her husband, sons and dogs.