Description
Experience a burst of flavors in every bite with this Roasted Sweet Potato Quinoa Salad. The creamy sweetness of roasted sweet potatoes pairs perfectly with the nutty quinoa, fresh greens, and vibrant veggies.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 medium sweet potatoes (peeled and diced)
- 1 small red onion (chopped)
- 1 bell pepper (any color, chopped)
- 2 cups fresh spinach or kale (chopped)
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt & pepper to taste
- ½ cup feta cheese (optional, crumbled)
- ¼ cup walnuts or pumpkin seeds (optional, toasted)
Instructions
- Rinse quinoa under cold water until water runs clear. Combine with 2 cups water in a saucepan; bring to boil then simmer for about 15 minutes until fluffy.
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
- Add chopped red onion and bell pepper to the same baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, mix cooked quinoa with roasted vegetables. Stir in chopped spinach or kale and lemon juice.
- If using, crumble feta cheese and add toasted nuts or seeds before serving.
- Serve warm or chill for an hour in the fridge before enjoying.
Notes
- Great for cozy dinners or picnics.
- Easy to prepare and visually stunning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg