One of my favorite fall dishes is this roasted quinoa and sweet potato salad. It balances savory and sweet flavors while packing plenty of nutritious ingredients. If you enjoy quinoa and sweet potatoes, this seasonal salad is likely to become a new favorite.
This salad is versatile: serve it warm or cold. That flexibility makes it ideal for meal prep—make a big batch and refrigerate for an easy weekday lunch. It transforms plain quinoa into a flavorful, satisfying meal.
Is Quinoa Healthy?
Quinoa is an excellent choice, especially for plant-based diets, because it contains all nine essential amino acids and is a complete protein. It also provides generous fiber, which helps with satiety, blood sugar control, and digestive regularity—benefits that support weight management and overall health.
Can I Use Packaged Quinoa?
The recipe calls for 1 cup of dry quinoa, which yields about 2 cups cooked. Pre-packaged or microwave-ready quinoa works fine and speeds up prep. Nutritional value is largely similar in packaged quinoa, though some ready-made options can contain more sodium—check labels if you’re monitoring sodium intake.
This salad is easy to adapt: use packaged quinoa for convenience or cook from dry for maximum control over texture and seasoning.
Perfect Pairings
The salad works well as a satisfying vegan main or as a side. It complements a wide range of mains—seafood, poultry, or plant-based entrees all pair nicely.
- Lemon Garlic Salmon: The bright lemon and garlic flavors add heart-healthy fats and pair beautifully with the warm, spiced quinoa salad.
- One-Pan Crispy Parmesan Chicken: The crunchy, savory chicken makes a hearty accompaniment to the salad’s tender roasted vegetables.
- Air Fryer Shrimp: Quick and flavorful shrimp offer a light protein option that complements the salad’s texture and spices.
- Baked Falafel: Keep the meal plant-based by serving the salad with baked falafel for extra protein and Mediterranean flavors.
Quinoa and Sweet Potato Salad Recipe
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Ingredients
- 2 medium sweet potatoes – cut into ½-inch dice
- 1 cup carrots – peeled and cut into ½-inch dice
- 1 Tablespoon avocado oil
- 1 Tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon cardamom
- 1 cup quinoa – dry (about 2 cups cooked)
- ¼ cup golden raisins
- ¼ cup slivered almonds
- Zest and juice of 1 lemon
Instructions
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Preheat the oven to 425°F and line a sheet pan with unbleached parchment paper.
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In a large bowl, toss the sweet potatoes and carrots with avocado oil, garlic powder, cumin, cinnamon, sea salt, and cardamom until evenly coated. Spread the vegetables on the prepared sheet pan and roast for about 20 minutes, or until tender.
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While the vegetables roast, bring 2 cups water and the quinoa to a boil in a saucepan. Reduce heat and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
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In a large bowl, combine the cooked quinoa, golden raisins, slivered almonds, lemon zest, and lemon juice. Add the roasted vegetables and toss to combine. Serve warm or chilled.
Equipment
Notes
Storage Instructions:
Let the salad cool to room temperature, then store it covered in the refrigerator for up to 4 days. Reheat portions in the microwave or enjoy chilled.
Nutrition