Quinoa with Sweet Potatoes and Broccoli

Quinoa with Sweet Potatoes and Broccoli

13 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe! I wasn't sure if steaming the sweet potatoes was necessary or not. It might be okay to skip that step. However, I wasn't sure if they would get tender enough by just cooking them in oil, so I went ahead and did it and it turned out great!”

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Adjust Servings

Original recipe yields 5 servings



  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
  2. Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
  3. Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired to serve.

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Reviews (13)

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We really enjoyed this recipe. I chopped the onion in a very fine dice, fried it with 4 cloves of garlic until it was slightly soft, then added the raw sweet potato to it, fried until the sweet potato started getting soft, then added the broccoli (I used fresh), but the lid on it, until the broccoli was done. I used roasted, unsalted almonds, which I chopped... sprinkled them on top of the finished dish along with some dried cranberries. Ginger and cinnamon would be a nice addition, but it's very good as-is. Thanks for sharing the recipe!



I got creative with this recipe based on other reviews and omitted the garlic powder, used 3 cloves fresh chopped, threw those in the pan with the onions, added all the other ingredients plus sprinkled ground ginger, some nutmeg and cinnamon then about a 1/2 cup of dried cranberries, just a hodge podge of ingredients and it turned out amazing! Each bite has a surprise of flavors and I chopped up the almonds so they weren't whole and it gives it a nice crunch. This is one of those recipes you can't really mess up and fun to play around with.

Christine O.

Christine O.

A nice balanced dish. I used 2 sweet potatoes and fresh broccoli, and I added some ginger because I had it on hand- I think that gives the dish the flare it needs!

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Amount Per Serving (5 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 51.6 g
  • 17%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet



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Quinoa Broccoli Casserole


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Curried Sweet Potato and Carrot Soup