The Best Roasted Sweet Potato Quinoa Salad Recipe:- A dish that is not only delicious but also abundant in nutrients, the Roasted Sweet Potato Quinoa Salad is an excellent option for any meal because it satisfies both of these criteria. The fact that it is powerful, vibrant, and full with flavor makes it an excellent choice for a nutritious lunch, a side dish for dinner, or even a light main course.
The Best Roasted Sweet Potato Quinoa Salad Recipe
It is a terrific alternative because it is packed with flavor. The combination of roasted sweet potatoes, fluffy quinoa, and fresh greens in a dish results in a delectable contrast of textures and flavors that is sure to please.
Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup baby spinach or kale, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup pecans or walnuts, toasted and chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
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Instructions
Prepare the Quinoa: The water or vegetable broth should be brought to a boil in a saucepan of medium size. Add the quinoa that has been rinsed, then reduce the heat to low, cover the pot, and let it simmer for around fifteen minutes, or until the quinoa is cooked and the liquid has been absorbed. Remove it from the heat and let it to settle for five minutes with the lid on. To cool, fluff the mixture with a fork and leave it aside.
Roast the Sweet Potatoes: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Put the sweet potatoes that have been diced on a baking sheet that has been lined with parchment paper. The dish should be seasoned with salt and pepper, then drizzled with olive oil. To ensure a uniform coating, toss the ingredients. Cook the sweet potatoes in the oven for twenty-five to thirty minutes, or until they are soft and have a mild caramelization. Once removed from the oven, allow to cool.
Prepare the Dressing: With a whisk, thoroughly combine the olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl. Whisk until everything is thoroughly incorporated.
Assemble the Salad: Combine the quinoa that has been cooked, the sweet potatoes that have been roasted, the chopped spinach or kale, the red onion, the dried cranberries, the feta cheese (if you are using it), and the toasted nuts in a big bowl. After pouring the dressing over the salad, carefully toss it to blend the ingredients.
Serve: It is possible to serve the salad either at room temperature or chilled, and if desired, additional nuts or cheese can be added as a garnish.
Nutrition
- Calories: 320
- Protein: 8 g
- Carbohydrates: 45 g
- Dietary Fiber: 6 g
- Sugars: 10 g
- Fat: 12 g
- Saturated Fat: 2 g
- Sodium: 220 mg
Tips
Before cooking quinoa, it is essential to always give it a good rinse in order to remove the natural saponin coating, which can cause it to have a bitter flavor. Rinsing quinoa is the best approach to remove this coating. If it is stored in an airtight container and the required processes are followed, this salad can be kept in the refrigerator for up to three days without suffering from spoilage.
Ingredients that are included: You are welcome to put more veggies in your dish, such as roasted bell peppers, cherry tomatoes, or avocado, if you wish to add more variety to the recipe. Leave out the feta cheese or substitute it with a dairy substitute that is derived from plants in order to make this salad safe for vegans. All that is required is that you leave out the feta cheese.
In the event that you have an allergy to nuts, you can reach a suitable degree of crunch by substituting sunflower seeds or pumpkin seeds for the nuts. This will allow you to achieve the desired level of crunchfulness.