Warm Quinoa Salad Sweet Potato (Printable)
Fluffy quinoa combined with caramelized sweet potatoes, fresh veggies, and herbs for a warm, nourishing dish.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, sliced
03 - 1 red bell pepper, diced
04 - 1 cup cherry tomatoes, halved
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water
→ Fresh Herbs & Greens
07 - 1/2 cup fresh parsley, chopped
08 - 2 cups baby spinach
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1 1/2 tbsp lemon juice
11 - 1 clove garlic, minced
12 - 1 tsp Dijon mustard
13 - 1/2 tsp ground cumin
14 - Salt and freshly ground black pepper, to taste
→ Optional Additions
15 - 1/4 cup feta cheese, crumbled
16 - 1/4 cup roasted pumpkin seeds
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
03 - Combine quinoa and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a large bowl, whisk together remaining olive oil, lemon juice, garlic, Dijon mustard, ground cumin, salt, and pepper.
05 - Add cooked quinoa, roasted sweet potato, red onion, bell pepper, cherry tomatoes, parsley, and baby spinach to the bowl with dressing. Toss gently to combine.
06 - Taste and adjust seasoning as needed. Transfer to serving plates. Top with crumbled feta and pumpkin seeds, if using. Serve warm.
# Expert Suggestions:
01 -
- You get that satisfying roasted flavor while still eating something that makes you feel light and energized afterwards
- The dressing ties everything together so beautifully that you'll find yourself making it for other salads too
02 -
- Don't skip the step of letting quinoa stand covered after cooking, those 5 minutes complete the cooking process and prevent mushy grains
- The salad tastes best served slightly warm but room temperature works beautifully if you need to make it ahead
03 -
- Cut your sweet potatoes uniformly so they roast at the same rate, preventing some pieces from burning while others remain undercooked
- Massage the spinach with a little dressing before adding the other ingredients to prevent it from becoming tough