Easy Quinoa Salad With Sweet Potato
Life can be super-busy sometimes, when you’re studying or working full-time and trying to live a healthy lifestyle too! But being busy doesn’t mean you have to give up your commitment to healthy eating.
This recipe can be prepared ahead of time for those busy days so you’re still giving your body the nutrition it needs.
One of the most common meal prep mistakes people make is trying to eat exactly the same thing every day! To get four delicious servings from this salad, try adding salmon or shredded roast chicken to the salad base. By mixing it up, eating healthy doesn’t become boring.
You can meal prep this salad ahead of time by following the recipe up to Step 6. Then simply assemble the salad when you’re ready to eat it!
Quinoa And Sweet Potato Salad Recipe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Dietary Preferences: Vegetarian, Gluten-free
- 2 medium sweet potatoes
- 1 tbsp olive oil
- sea salt and ground black pepper, to taste
- 60g pecans
- 100g (½ cup) quinoa
- 1 large handful baby spinach leaves
- 1 large handful rocket (arugula), roughly chopped
- ½ small red onion, thinly sliced
- 1 medium avocado, sliced
- 3 tbsp dried cranberries
- 60g (⅓ cup) soft goat’s cheese, crumbled
- 1 small handful flat-leaf parsley, roughly chopped
- 40ml olive oil
- 1 tbsp freshly squeezed orange juice
- ½ tbsp honey (or maple syrup)
- ½ tsp cumin
- ¼ tsp cayenne pepper
- sea salt and ground black pepper, to taste
1. Preheat the oven to 200°C (392°F) and line two baking trays with baking paper.
2. Peel the sweet potato and then cut into 2cm thick slices.
3. Place the sweet potato in a large bowl. Drizzle with olive oil and season with salt and pepper, if desired. Toss gently to coat and transfer to the lined baking tray. Bake in the oven for 15-20 minutes or until tender and lightly browned, turning with tongs halfway through. Remove from the oven and set aside.
4. Place the pecans on the second lined baking tray and cook in the last 3-5 minutes of the sweet potato cooking time. Remove from the oven, transfer to a plate and set aside to cool. When cool enough to handle, roughly chop. Keep an eye on them as they cook quickly.
5. Bring the quinoa and 250ml (1 cup) water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10-12 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from the heat, fluff with a fork and set aside to cool slightly.
6. To make the dressing, whisk the olive oil, orange juice, honey, cumin, cayenne pepper, salt and pepper together in a small bowl.
7. Place the sweet potato, quinoa, spinach and rocket in a large bowl and toss gently to combine. Add the pecans, red onion, avocado and cranberries. Drizzle over the dressing and toss gently to combine. Adjust the seasoning with salt and pepper, if desired.
8. To serve, divide the Sweet Potato Salad evenly among the serving bowls. Scatter over the crumbled goat’s cheese and parsley. Enjoy!
What makes this Quinoa Salad so healthy?
This is just packed full of nutritional goodness! Sweet potato is one of my favourite foods for ensuring that I’m getting plenty of fibre, potassium, iron and vitamin B-6. It is is rich in an antioxidant called ‘beta-carotene’ which is transformed into Vitamin A in the body, one of the essential vitamins for immunity.
Quinoa is often referred to as a ‘superfood’ because it contains protein, iron, magnesium and even provides your body with antioxidants that neutralise free radicals. Quinoa also has a high fibre content that helps you feel full and satisfied.
Try this gluten-free Quinoa Salad With Sweet Potato!
This salad makes a delicious lunch or a light dinner. It’s also suitable as a side salad for soups or served to accompany baked salmon or chicken.
If you are looking for other ways to use sweet potato, this sweet potato and chickpea bake is an alternative for a quick, yummy side dish. When you have a little more time, try this amazing healthy recipe for sweet potato gnocchi.
This quinoa and sweet potato salad is a go-to when I have visitors that are vegetarian or need a gluten-free option! If there are leftovers, it's perfect to pack for lunch the next day. I hope you enjoy this recipe!
* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.