Warm Quinoa Sweet Potato Salad
Whether you call it a roasted sweet potato salad, a warm quinoa salad, or simply a go-to fall quinoa salad, it’s one of those simple, grounding dishes that makes you feel good from the inside out.
Equipment
- Large baking sheet
- Medium saucepan with lid
- Mixing Bowls
- Whisk or small jar with lid
- Sharp chef’s knife + cutting board
Ingredients
For the Salad
- 1 cup uncooked quinoa rinsed
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Optional Add-Ins
- ½ cup crumbled feta or goat cheese
- ¼ cup toasted pumpkin seeds or chopped pecans
- 2 cups baby spinach or arugula
Instructions
Prep & Preheat
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment for easy cleanup.
- Rinse 1 cup quinoa in a fine-mesh sieve under cold water for 30 seconds to remove any bitterness.
- Peel & cube the sweet potatoes into ¾-inch pieces so they roast evenly.
- Pro Tip: Preheat the empty baking sheet in the oven while you prep—the hot pan helps the sweet potatoes crisp up on contact.
Roast the Sweet Potatoes
- Toss cubes with 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, plus salt and pepper.
- Spread in a single layer on the hot baking sheet—no overlapping.
- Roast for 22–28 minutes, flipping halfway, until edges are caramelized and centers are tender.
- Pro Tip: Don’t crowd the pan. If the pieces touch, they’ll steam instead of roast—and you’ll miss those golden edges that make a roasted sweet potato salad shine.
Cook the Quinoa
- Toast (optional): Add the rinsed quinoa to a dry saucepan over medium heat, stirring for 2–3 minutes until it smells nutty.
- Add liquid: Pour in 2 cups water or broth and a pinch of salt.
- Simmer: Bring to a boil, then reduce to low, cover, and cook 15 minutes.
- Rest: Remove from heat and let sit 5 minutes (covered), then fluff with a fork.
- Pro Tip: That 5-minute rest is the secret to fluffy grains—skip it and the quinoa can turn sticky.
Make the Dressing
- Combine in a jar: 3 Tbsp olive oil, 2 Tbsp apple cider vinegar (or lemon juice), 1 Tbsp maple syrup, 1 tsp Dijon, a pinch of salt & pepper.
- Shake vigorously for 15–20 seconds until emulsified (or whisk in a bowl).
- Pro Tip: Add the Dijon first, then whisk in oil slowly—it acts like a natural emulsifier so the dressing stays silky instead of separating.
Bring It Together (While Warm)
- Bowl it up: Add the warm quinoa to a large mixing bowl, then tip in the roasted sweet potatoes.
- Dress in layers: Pour half the dressing over and toss gently.
- Fold in add-ins: Add baby spinach or arugula (2 cups) so it softens slightly, plus feta/goat cheese and pumpkin seeds or pecans if using.
- Taste & finish: Add more dressing, salt, and pepper to taste.
- Pro Tip: Dress the quinoa while it’s warm—it absorbs flavor like a sponge, which is why this warm quinoa salad tastes so cozy and complex.
Serve & Store
- Serve warm right away or let it settle for 5 minutes so the flavors mingle.
- Meal prep: Portion into containers for sweet potato lunch ideas all week.
- Store in the fridge for 3–4 days. Reheat gently in a skillet or microwave (splash of water or lemon to refresh), then add a handful of fresh greens and a sprinkle more nuts for crunch.
Notes
Nutritional Value (per serving)
- Calories: ~340
- Protein: 9g
- Carbohydrates: 50g
- Fiber: 7g
- Sugars: 8g
- Fat: 12g
- Sodium: ~250mg
- Vitamin A: 200% DV
- Vitamin C: 25% DV
- Iron: 15% DV
- Calcium: 8% DV