Sweet Potato Quinoa Salad
A vibrant, healthy grain salad balancing roasted sweet potato sweetness with herby quinoa and a tangy citrus vinaigrette.
Servings: 4 servings
Calories: 320kcal
Equipment
- Sheet pan - for roasting sweet potatoes evenly
- Medium saucepan with lid - to steam quinoa to fluffy perfection
- Mixing bowl - to combine salad and dressing
- Sharp knife - for uniform sweet potato cubes
Ingredients
- 250 g 1 cup quinoa, rinsed
- 500 g 1 lb sweet potatoes, peeled and diced
- 30 ml 2 tbsp olive oil
- 60 g 1/2 cup chopped red onion
- 60 g 1/2 cup chopped parsley or cilantro
- 30 g 1/4 cup toasted pumpkin seeds
- 30 ml 2 tbsp lemon juice
- 15 ml 1 tbsp maple syrup
- 5 g 1 tsp ground cumin
- Salt and black pepper to taste
Instructions
- Preheat the oven to 220 C (425 F). Toss diced sweet potatoes with 15 ml (1 tbsp) olive oil, 1/2 tsp salt, 1/2 tsp cumin, and a pinch of black pepper. Spread in a single layer on a sheet pan. Roast 20-25 minutes until edges are golden and centers tender, flipping once for even caramelization.
- While sweet potatoes roast, rinse 250 g (1 cup) quinoa under cold water until rinse runs clear. Combine quinoa with 480 ml (2 cups) water and a pinch of salt in a medium saucepan. Bring to a boil, lower heat, cover, and simmer 12-15 minutes until water is absorbed. Remove lid and fluff with a fork; steam 5 minutes off heat for extra fluffiness.
- Make the dressing by whisking 30 ml (2 tbsp) lemon juice, 15 ml (1 tbsp) maple syrup, 15 ml (1 tbsp) olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Taste and adjust acid or sweetness for balance.
- In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, 60 g (1/2 cup) chopped red onion, 60 g (1/2 cup) chopped parsley or cilantro, and 30 g (1/4 cup) toasted pumpkin seeds. Pour the dressing over and gently toss to coat, taking care not to mash the sweet potatoes.
- Serve warm or at room temperature. Garnish with extra herbs, a squeeze of lemon, and a sprinkle of flaky salt for bright finishing notes. Leftovers taste even better after a few hours as flavors meld.
Notes
- Make-ahead: Roast sweet potatoes and cook quinoa up to 24 hours prior and store separately to preserve texture.
- Seed swap: Use toasted walnuts or almond slivers if pumpkin seeds unavailable for similar crunch and healthy fats.
- Vegan note: Use maple syrup in place of honey to keep the salad vegan-friendly.