Quinoa Pilaf with Sweet Potatoes, Brussel and Bacon

Quinoa Pilaf with Sweet Potatoes, Brussel and Bacon

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  • 2 to 4 slices of bacon, diced

  • ¼ large onion, cut in half and sliced thin

  • 1 cup quinoa

  • 1½ cup water

  • 1 teaspoon sea salt, divided

  • 1 medium sweet potato (about 10 ounces), cut into ¼-inch cubes

  • ½ lb. brussel sprouts , sliced in halves

  • 2 tablespoons olive oil

  • 4 scallions, green parts only, sliced thin, for garnish


Preheat the oven to 475°F. In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits. the onions into the hot bacon fat and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes. While the quinoa is cooking, toss the sweet potatoes and sprouts with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and brussel sprouts begin to brown in places and the potatoes are tender, about 20-25 minutes. When the quinoa is cooked, stir in the potatoes, sprouts, and bacon. Top with fresh scallion slices and reserved bacon bits.


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