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Warm Quinoa Sweet Potato Salad

Warm Quinoa Sweet Potato Salad

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Warm Quinoa Sweet Potato Salad is a vibrant and nourishing dish that’s perfect for any season. Packed with protein-rich quinoa and sweet, roasted sweet potatoes, this salad offers a delightful warmth and flavor profile that will satisfy your taste buds. With a hint of smoked paprika and cumin, this dish is not only filling but also versatile enough to be served warm as a main course or chilled as a refreshing side. It’s simple to prepare, making it an ideal choice for busy weeknights or casual gatherings. Top it with fresh greens and crunchy pumpkin seeds for added texture and nutrition. Enjoy this wholesome meal that combines comfort with healthy ingredients.

Ingredients

Scale
  • 1 cup uncooked quinoa (rinsed)
  • 2 medium sweet potatoes (peeled and cubed)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper (to taste)
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar (or lemon juice)
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper (to taste)
  • ½ cup crumbled feta or goat cheese
  • ¼ cup toasted pumpkin seeds or chopped pecans
  • 2 cups baby spinach or arugula

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper; spread on a baking sheet and roast for 25–30 minutes until tender.
  3. In a saucepan, bring 2 cups of water to boil; add rinsed quinoa with a pinch of salt. Cover and simmer for about 15 minutes until water is absorbed; fluff with a fork.
  4. Whisk together olive oil, apple cider vinegar (or lemon juice), maple syrup, Dijon mustard, salt, and pepper to create the dressing.
  5. Combine cooked quinoa with roasted sweet potatoes; drizzle with dressing and mix gently.
  6. Fold in fresh baby spinach or arugula before serving warm.

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