Description
A vibrant and nutritious quinoa sweet potato salad that combines the earthy sweetness of roasted sweet potatoes with fluffy quinoa, fresh spinach, red bell pepper, and red onion. Tossed in a zesty lemon and olive oil dressing, this salad is perfect as a wholesome lunch or a light dinner, served warm, room temperature, or chilled.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked quinoa
- 2 medium sweet potatoes, peeled and diced
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cups fresh spinach, roughly chopped
Dressing
- 3 tablespoons olive oil (divided: 2 tablespoons for roasting, 1 tablespoon for dressing)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Instructions
- Prepare Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork before using.
- Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and caramelized.
- Combine Salad Ingredients: In a large mixing bowl, combine the roughly chopped spinach, diced red bell pepper, and finely chopped red onion. Add the roasted sweet potatoes and the cooked quinoa to the bowl.
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil and freshly squeezed lemon juice until well combined.
- Toss Salad: Pour the dressing over the salad mixture and gently toss to combine all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Serve the quinoa sweet potato salad warm, at room temperature, or chilled according to your preference.
Notes
- You can substitute baby kale or arugula for spinach if preferred.
- Adding toasted nuts like pecans or walnuts adds a delightful crunch.
- For additional protein, consider adding chickpeas or grilled chicken.
- The salad can be prepared ahead and refrigerated for up to 2 days; add dressing just before serving to keep ingredients fresh.
- If you prefer a tangier dressing, add a teaspoon of Dijon mustard or honey to the lemon-olive oil mixture.
