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 senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. 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. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.