Cinnamon-Spiced Quinoa with Apples and Sweet Potato

Fine helpful nutrition and tips for our Cinnamon-Spiced Quinoa with Apples and Sweet Potato recipe.

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Nutrition Notes

1. Quinoa is one of the highest-protein grains available, plus it is very high in fiber and is gluten-free.
2. Quinoa is also a complete protein, which means it contains all the essential amino acids your body can’t make on its own. So it’s a great choice for meatless and vegetarian meals.
3. Cinnamon is filled with antioxidants. In fact, one teaspoon of cinnamon contains as many antioxidants as ½ cup of blueberries.
4. Apples with their skin contain more phytonutrients than peeled apples.
5. Apples are rich in soluble fiber and phytonutrients called polyphenols, which may reduce the chances of lung and prostate cancer and maybe even Alzheimer’s disease.
6. Sweet potatoes are loaded with the antioxidant beta-carotene.

Smart Selection, Storage & Prep

1. Look for quinoa that is already prerinsed or prewashed to not only save time, but drastically reduce the earthy or strong flavor of quinoa.
2. Quinoa can be found in the grains aisle near the rice or in the specialty/gourmet foods area of some supermarkets.
3. Store uncooked quinoa in a dry, cool place, and for best quality, use by date suggested on container.
4. Any oil can be used, but canola and vegetable oil have a neutral flavor and let the other ingredients shine through.
5. Gourmet spices, such as roasted Saigon cinnamon, are easier than ever to find in grocery stores today. Simply substitute regular cinnamon – or the plain, nonroasted Saigon – if roasted isn’t available.
6. Any onion variety works in this recipe – sweet, white or yellow.
7. Leaving the peel on the apples gives this simple salad lots of color.
8. Red apple varieties that work best include Fuji, Jonagold, Honeycrisp, Jazz, Braeburn and Gala.