Warm Quinoa Salad with Roasted Sweet Potato (Printable version)

Fluffy quinoa meets caramelized sweet potatoes in this vibrant, nourishing bowl with fresh herbs and vegetables.

# What you need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, sliced
03 - 1 red bell pepper, diced
04 - 1 cup cherry tomatoes, halved

→ Grains

05 - 1 cup quinoa, rinsed
06 - 2 cups water

→ Fresh Herbs & Greens

07 - 1/2 cup fresh parsley, chopped
08 - 2 cups baby spinach

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1 1/2 tbsp lemon juice
11 - 1 clove garlic, minced
12 - 1 tsp Dijon mustard
13 - 1/2 tsp ground cumin
14 - Salt and freshly ground black pepper, to taste

→ Optional Additions

15 - 1/4 cup feta cheese, crumbled
16 - 1/4 cup roasted pumpkin seeds

# How to make it:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
03 - While vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a large bowl, whisk together remaining olive oil, lemon juice, garlic, Dijon mustard, ground cumin, salt, and pepper.
05 - Add cooked quinoa, roasted sweet potato, red onion, bell pepper, cherry tomatoes, parsley, and baby spinach to the bowl with dressing. Toss gently to combine.
06 - Taste and adjust seasoning as needed. Transfer to serving plates. Top with crumbled feta and pumpkin seeds, if using. Serve warm.

# Expert tips:

01 -
  • The combination of warm roasted vegetables and fresh greens creates perfect texture contrast
  • Its forgiving enough that you can swap ingredients based on whats in your fridge
  • The dressing hits bright tangy notes that cut through the earthy sweetness of the potatoes
02 -
  • Overcrowding the baking sheet is the most common mistake—use two pans if needed for proper caramelization
  • Letting quinoa steam covered after cooking prevents it from becoming mushy
  • The salad absorbs dressing as it sits, so add an extra splash of lemon juice if serving leftovers
03 -
  • Use a rimmed baking sheet to prevent olive oil from dripping into your oven
  • Double the dressing and keep extra in the fridge for quick weekday lunches
  • Add chickpeas or white beans to turn this into a more substantial main dish

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