Roasted Sweet Potato and Sage Quinoa


  • 2 large sweet potatoes, roasted and cubed
  • 2 sprigs fresh sage, chopped
  • 1 cup quinoa
  • 1⅔ cups water
  • 2 Tbsp. olive oil
  • ½ green bell pepper and ½ yellow bell pepper, diced
  • 1 large shallot, chopped
  • Salt and pepper to taste


  • Roast potatoes by tossing the cubes lightly with 1 Tbsp. oil and ¼ tsp. salt and pepper mix.
  • Lay raw potatoes on greased cookie sheet and bake at 425°F for 10 minutes. Turn and mix. Cook another 10 minutes.
  • In a medium saucepan, cook quinoa and water on medium heat until boiling. Lower heat to simmer and cook covered for 5 or 6 minutes or till the water is absorbed.
  • Heat olive oil in skillet on medium high.
  • Sauté shallots, sage and peppers 2 to 3 minutes.
  • Add potatoes. Cook another 2 minutes and remove from heat.
  • Toss with quinoa.
  • (Optional) For decoration, roast a whole sweet potato and remove from oven. Cut open in the middle and remove mushy insides. Stuff sweet potato with above mixture and serve.