Let me introduce you to this colourful Sweet Potato Quinoa Salad.
It’s utterly magnificent and fresh, thanks to baby spinach, feta, cherry tomatoes, parsley, spring onions, tender roasted sweet potato cubes. And, (suspenseful music) roasted WALNUTS. I know, it’s a bold combination. However, its sweet-sour taste and the nutty flavour delight me every time.
Here’s how I develop my recipes
Do you know that particular moment when you’re searching on the internet for that perfect something? You spend hours looking, but without any result, because nothing is what you had in mind. I get you! It happens to me as well, especially when looking for recipes on Google or movies on NETFLIX.
At one point I’ve had the perfect quinoa salad in mind, but couldn’t find anywhere what I needed.
Then I remembered my grimoire (laughing softly), which can help me coax the greatest possible flavour combination for sweet potato quinoa salad.
This grimoire is a book I’ve purchased a few months ago, called The Flavour Bible. It’s one of the best guides for developing new recipes. You can find thousands of ingredient entries, along with their best flavour combinations in it. A treasure, right?
Why make this Sweet Potato Quinoa Salad?
- It’s satisfying and keeps you satiated.
- Provides enough fuel for your body to get you through the day.
- Includes three, out of five vegetables you need per day.
- It makes a tasty lunch.
- It’s wholesome, hearty and delicious.
- Rich in vitamin C.
- It’s a great slimming recipe, especially with quinoa as the base ingredient.
3 essential questions about QUINOA answered
- How to cook QUINOA? First, you must rinse quinoa a couple of times until the water is clear. Then, place it into a large saucepan filled with water. Bring to boil and cook for 15- 20 minutes. Read more TIPS and benefits in my article about quinoa.
- Is QUINOA healthy? Absolutely! Quinoa is one of the healthiest superfoods on the planet. It possesses a rich nutrient value (protein, fibre, antioxidants, minerals) and is beneficial for your health and well-being.
- How much quinoa should you eat a day? One serving equals 40 grams of uncooked quinoa. Therefore, around 120 grams of cooked quinoa will be enough for one day.
- Does tricolour quinoa follow the same instructions as the white quinoa? There is not much difference between them, only their colour. So they follow the same cooking instructions.
Let’s chat about sweet potatoes
Sweet potatoes are utterly amazing. They’re rich in vitamin C and have good carbs. But more than that, they’re SWEET, which is a huge plus for me. That’s because I have a sweet tooth (giggling). Therefore, I will do anything to add something sweet in my recipes.
Cut the sweet potatoes into small cubes to roast more rapidly. You may also reduce the baking time by turning on the oven air fryer.
Make sure you allow enough space between the sweet potato cubes. Do not overcrowd. Otherwise, they will steam instead of roast.
Alternatives for sweet potato quinoa salad with spinach
One of the best parts is the versatility of this salad.
Add avocado for a creamier texture, or use lemon juice instead of white wine vinegar.
Another alternative is to use almonds instead of walnuts. Avoid both, if you’re allergic to nuts.
If you had to choose a single taste for your whole life, what it would be?
I suppose my first choice would be the sweet-sour taste with a hint of nutty flavour. Maybe I’ll even choose this Sweet Potato Quinoa Salad to be my forever recipe.
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- Cherry Tomatoes – 150 g
- Feta – 50 g
- Quinoa – 80 (uncooked)
- Spinach – 150
- Spring onions – 2 stalks
- Sweet Potatoes – 400 g
- Parsley – 10 g
- Walnuts – 40 g
- Olive oil ~ 1 tbsp
- Salt – 1/2 tsp
- Black Pepper – 1/4 tsp
- White wine vinegar – 1 tbsp / Lemon Juice – 2 tbsp (fresh)
Sweet Potatoes cubes:
- Preheat the oven at 220 °C / 425°F. Line an oven tray with non-stick parchment paper and set aside.
- Peel the sweet potatoes, and cut them into 1/2 inch cubes.
- Place them onto the baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat with oil and condiments, then spread in an even layer.
- Roast for approximately 20 minutes until crisp and nice.
- When the sweet potato cubes are well roasted, set them aside, and spread the walnuts halves on the baking parchment instead. Drizzle with a bit of oil and bake for 5-7 minutes, or until golden.
How to cook Quinoa
- In the meantime, cook quinoa. First, rinse it a couple of times, until the water is clean. This step is essential. Otherwise, it will acquire a bitter taste when cooked, because of its natural coat of bitter saponins that repel parasites.
- Place the rinsed quinoa in a large saucepan and add 500 ml of water or more. Bring to boil, then lower the heat and simmer for around 15-20 minutes.
Tip: Always add more water than necessary, then drain when cooked. Quinoa will be puffier.
Wash and chop the rest of the vegetables
- Prepare a large bowl for the vegetables and set aside.
- Wash the baby spinach with fresh water. I recommend using a salad spinner. I’m grateful I have one. It’s so useful. However, if you don’t have a salad spinner, place the leaves in a large bowl, wash, drain and dry with a paper towel. It’s up to you if you like the baby spinach leaves chopped or not.
- Cut the cherry tomatoes in three; finely chop the parsley and spring onions. Place together with the spinach in the prepared bowl.
- Add the dressing: one tablespoon of white wine vinegar, 1/2 tbsp of olive oil, salt on your taste, 1/4 tsp of freshly ground black pepper. Mix until the vegetables are coated with the oil and seasonings.
Assemble the salad
- Toss the seasoned vegetables with completely cooled quinoa and roasted sweet potato cubes until well combined.
- Divide between smaller bowls and top with crumbled feta and roasted walnuts. ENJOY!
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative. I’m a not certified nutritionist.
*This post may contain AFFILIATE LINKS, see what it means.
Though you might have everything you need already, I still would like to recommend some useful equipment. Maybe you would like to buy something new for your kitchen.
Did You Make This Recipe?Show your masterpiece to the world, tag
- Oven tray/sheet pan. Non-stick oven trays are a must in every kitchen, especially the good quality ones. They won’t allow your food to stick to the bottom and are easier to clean.
- Non-stick parchment paper. Parchment paper is practical. Always line your oven dishes with it to protect from damage and for easier cleaning.
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