Prepare to transform your meal routine with a mouthwatering dish that's not just a salad, but a culinary adventure! This Quinoa and Roasted Sweet Potato Salad is a perfect harmony of nutrition and flavor, promising to tantalize your taste buds while nourishing your body. Whether you're a health enthusiast, a vegetarian foodie, or simply someone who loves delicious, easy-to-make meals, this recipe will become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium sweet potatoes, diced
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- 2 cups spinach
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, dice sweet potatoes into 1/2-inch cubes. Toss sweet potato cubes with olive oil, cinnamon, salt, and pepper in a mixing bowl.
- Spread seasoned sweet potato cubes evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and potatoes are tender.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Fluff with a fork and transfer to a large serving bowl.
- Add roasted sweet potatoes to the quinoa. Gently mix to combine.
- Fold in fresh spinach leaves, allowing them to slightly wilt from the warm ingredients.
- Sprinkle crumbled feta cheese over the top of the salad.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm or at room temperature. Can be refrigerated and enjoyed as a cold salad the next day.
Tips
- Quinoa Rinsing is Crucial: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer and cold water.
- Roasting Sweet Potatoes: For maximum flavor, cut sweet potatoes into uniform cubes to ensure even cooking. Don't overcrowd the baking sheet to achieve those crispy, caramelized edges.
- Seasoning Hack: The cinnamon adds a subtle warmth that complements the sweet potatoes beautifully. Don't skip it!
- Spinach Wilting Technique: Add spinach when the quinoa and sweet potatoes are still warm to allow a gentle, natural wilting without overcooking.
- Make-Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep or quick lunches.
- Cheese Tip: Use high-quality feta for the best flavor. If you're dairy-free, try nutritional yeast or toasted nuts as a substitute.
- Serving Suggestions: Enjoy warm as a main dish or cold as a refreshing side. It's versatile and delicious either way!
Nutrition Facts
Calories: 196kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
