Introduction
Looking for a hearty, nutritious meal that’s both satisfying and refreshing? This Sweet Potato and Quinoa Salad is exactly what you need. I’ve combined the wholesome goodness of roasted sweet potatoes with protein-packed quinoa to create a colorful, nutrient-rich salad that works perfectly as a main dish or side. What I love most about this recipe is its versatility – it’s great served warm or cold, and the leftovers taste even better the next day. Plus, it’s naturally gluten-free and can easily be made vegan!
Ingredients
- 2 medium sweet potatoes, cubed (about 3 cups)
- 1 cup uncooked quinoa, rinsed
- 1/2 red onion, finely diced
- 1 cup fresh spinach leaves
- 1/3 cup dried cranberries
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the quinoa. Combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until the water is absorbed.
- In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, and cumin to make the dressing.
- In a large bowl, combine the roasted sweet potatoes, cooked quinoa, red onion, and spinach.
- Pour the dressing over the mixture and toss gently to combine.
- Add the dried cranberries and pumpkin seeds, then give everything a final gentle toss.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 as a main dish, 6-8 as a side
Recipe Notes
- Make sure to rinse the quinoa thoroughly before cooking to remove any bitter taste.
- Allow the sweet potatoes to cool slightly before combining with other ingredients to prevent wilting the spinach.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For meal prep, you can roast the sweet potatoes and cook the quinoa ahead of time.
- Feel free to substitute pumpkin seeds with pecans or walnuts for a different crunch.
- To make this salad more substantial, add chickpeas or grilled chicken.
- The dressing can be adjusted to taste – add more maple syrup for sweetness or vinegar for tanginess.
Sweet Potato and Quinoa Salad
A hearty, nutritious meal that's both satisfying and refreshing. This Sweet Potato and Quinoa Salad combines roasted sweet potatoes with protein-packed quinoa to create a colorful, nutrient-rich salad that works perfectly as a main dish or side.
Ingredients
- 2 medium sweet potatoes cubed (about 3 cups)
- 1 cup uncooked quinoa rinsed
- 1/2 red onion finely diced
- 1 cup fresh spinach leaves
- 1/3 cup dried cranberries
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, cook the quinoa. Combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until the water is absorbed.
- In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, and cumin to make the dressing.
- In a large bowl, combine the roasted sweet potatoes, cooked quinoa, red onion, and spinach.
- Pour the dressing over the mixture and toss gently to combine.
- Add the dried cranberries and pumpkin seeds, then give everything a final gentle toss.
