Go Back

Warm Quinoa Salad & Roasted Sweet Potato

A comforting and nutritious warm salad featuring fluffy quinoa and crispy roasted sweet potatoes, enhanced with fresh vegetables and herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse before cooking to remove bitter residues.
  • 2 cups vegetable broth or water
  • 1 medium sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup feta cheese (optional) Use if desired for added flavor.
  • Fresh herbs (such as parsley or cilantro) for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Cooking
  1. Roast the sweet potatoes in the oven for about 25-30 minutes, flipping them halfway through, until they’re crispy and golden brown.
  2. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
Combining
  1. Once both components are ready, in a large bowl, mix the cooked quinoa, roasted sweet potatoes, cherry tomatoes, and diced red onion. Give it a gentle toss!
Serving
  1. Top your warm salad with feta cheese (if using) and fresh herbs. Serve warm and enjoy!

Notes

For substitutions, feel free to change up your veggies. Try adding black beans for protein or bell peppers for more flavor. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat gently in the microwave or enjoy it cold.