Why You’ll Love This Quinoa and Roasted Sweet Potato Salad
- It’s a complete meal in a bowl. You get your complex carbs from the quinoa and sweet potato, healthy fats from the olive oil and pecans, and a bit of protein from the quinoa and feta. It’s perfectly balanced and will keep you full and satisfied for hours.
- The textures are absolutely dreamy. We’re talking creamy sweet potato, fluffy quinoa, crunchy pecans, and sharp red onion all playing together. You’ll notice how each component brings its own unique feel, making every forkful interesting.
- It’s incredibly versatile. This salad is a fantastic base recipe. Feel like adding some kale? Go for it. Want to swap the feta for goat cheese? Absolutely. It’s a forgiving recipe that welcomes your personal touch.
- It gets even better with time. While it’s delicious warm right after you make it, the flavors meld and deepen beautifully in the fridge. It’s the ultimate make-ahead lunch—just grab and go in the morning.
Ingredients & Tools
- 1 large sweet potato (about 500g), peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- 1 cup uncooked quinoa, rinsed well
- 2 cups water or vegetable broth
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/4 cup red onion, finely diced
- 1/3 cup pecans, roughly chopped
- 1/3 cup crumbled feta cheese (omit for vegan)
- 2 tbsp fresh parsley, chopped
Tools: A large baking sheet, a medium saucepan with a lid, a small bowl for whisking, and a large mixing bowl.
The quality of your ingredients really shines here. Using a good, robust extra virgin olive oil for the dressing and fresh lemon juice (not the bottled stuff!) makes a world of difference. And don’t skip rinsing the quinoa—it removes its natural bitter coating, called saponin, which is the secret to fluffy, not bitter, grains.
Serves: 4 as a main | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Before You Start: Tips & Ingredient Notes
- Don’t skip the rinse! I know I just mentioned it, but it’s worth repeating. Rinsing quinoa in a fine-mesh sieve under cold water until the water runs clear is non-negotiable for the best flavor and texture.
- Cube your sweet potato evenly. This is the key to getting them all to roast at the same rate. If some pieces are huge and others are tiny, you’ll end up with a mix of burnt and undercooked bits. Aim for ¾-inch cubes for perfect, tender-inside, crispy-edged results.
- Why smoked paprika? It adds a subtle, smoky depth that complements the sweetness of the potato so beautifully. If you only have regular paprika, that’s fine, but if you can get the smoked kind, you’ll notice a real flavor upgrade.
- Toasting the pecans is a game-changer. It only takes a few minutes in a dry pan, but toasting the pecans before adding them to the salad unlocks their nutty aroma and makes them incredibly crunchy. It’s a small step with a huge payoff.
How to Make Quinoa and Roasted Sweet Potato Salad
Step 1: Roast the Sweet Potatoes. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with the 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper on your baking sheet. Spread them out in a single layer—this is crucial for getting that lovely caramelization instead of steaming. Roast for 25-30 minutes, or until tender and slightly browned at the edges. You’ll know they’re ready when you can easily pierce a cube with a fork.
Step 2: Cook the Quinoa. While the sweet potatoes are roasting, combine the rinsed quinoa and water (or broth) in your saucepan. Bring it to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have spiraled out. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is the trick to light, separate grains.
Step 3: Make the Zingy Dressing. In your small bowl, whisk together the ¼ cup of olive oil, lemon juice, maple syrup, and Dijon mustard. Season with a good pinch of salt and pepper. Whisk until the dressing is smooth and emulsified—it should look glossy and well-combined. Give it a quick taste. Want it a little sharper? Add more lemon. A touch sweeter? A tiny bit more maple syrup. This is your chance to make it perfect for you.
Step 4: Combine and Toss. In your large mixing bowl, combine the fluffy quinoa, roasted sweet potatoes (let them cool just slightly so they don’t melt the feta), red onion, toasted pecans, most of the feta, and parsley. Pour about three-quarters of the dressing over everything. Gently toss to combine. You want to be careful not to mash the sweet potatoes.
Step 5: The Final Touch. Let the salad sit for a few minutes to allow the flavors to start mingling. Then, do a final taste test. Does it need the rest of the dressing? More salt? Adjust as needed. Transfer to a serving platter or into bowls and scatter the remaining feta and parsley on top for a beautiful, fresh finish.
Serving Suggestions
Complementary Dishes
- Grilled Lemon-Herb Chicken or Tofu — For those wanting an extra protein boost, a simply grilled piece of chicken or marinated tofu sits perfectly on top of this salad, making it an even heartier dinner.
- A Simple Arugula Salad — Serving this as a side? A bed of peppery arugula dressed with just a squeeze of lemon provides a lovely, light contrast to the sweet and earthy flavors of the main salad.
Drinks
- A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauvignon Blanc cut through the richness of the salad and mirror the lemon in the dressing beautifully.
- Sparkling Water with Citrus — For a non-alcoholic option, nothing beats an ice-cold glass of sparkling water with a slice of lemon or orange. It’s refreshing and cleanses the palate between bites.
Something Sweet
- Dark Chocolate and Orange Biscotti — The bitter-dark chocolate and zesty orange are a fantastic way to end a meal featuring this salad. They’re not too heavy and provide a lovely, crunchy contrast.
- Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleanser and a light, refreshing dessert that continues the citrus theme.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet. If you pile the sweet potatoes on top of each other, they’ll steam instead of roast. You won’t get those delicious caramelized edges that add so much flavor. Use two sheets if you need to!
- Mistake: Not letting the quinoa steam. That 5-10 minute rest after cooking, with the lid on, is essential. It allows the quinoa to fully absorb the water and become perfectly fluffy. Lifting the lid too early can leave you with a slightly crunchy, undercooked texture.
- Mistake: Adding the dressing while everything is piping hot. If you pour the dressing over scalding hot quinoa and sweet potatoes, the herbs will wilt instantly and the feta will melt into a gooey mess. Let things cool for about 10-15 minutes first for the best texture.
- Mistake: Skipping the taste test at the end. Seasoning is personal! Always taste your salad after you’ve tossed it and adjust the salt, pepper, or even a final squeeze of lemon juice to make it sing.
Expert Tips
- Tip: Massage your onions. If you’re sensitive to the sharp bite of raw red onion, soak the diced onion in a small bowl of cold water with a splash of vinegar for 10 minutes before adding it to the salad. This tames the harshness beautifully.
- Tip: Make it a meal prep superstar. This salad keeps wonderfully for up to 4 days. Keep the dressing separate if you can, and add it just before eating to keep the pecans and quinoa from getting soggy.
- Tip: Get creative with add-ins. This recipe is a fantastic canvas. Try adding roasted chickpeas for extra protein, dried cranberries for a sweet-tart pop, or swap the parsley for fresh mint or basil for a different herbal note.
- Tip: Use the quinoa cooking liquid. Cooking your quinoa in vegetable broth instead of water adds a lovely layer of savory flavor that makes the whole salad taste more complex and delicious.
FAQs
Can I make this quinoa salad ahead of time?
Absolutely, and it’s one of its best features! You can assemble the entire salad (minus the pecans and fresh herbs if you’re very fussy about texture) up to 2 days in advance. The flavors actually improve as they meld. Store it in an airtight container in the fridge. If you can, add the nuts and a final sprinkle of fresh parsley just before serving to keep them crunchy and bright. You might find it absorbs the dressing, so have a little extra lemon juice and olive oil on hand to refresh it.
Is this salad gluten-free and vegan?
Yes, this recipe is naturally gluten-free! To make it vegan, simply omit the feta cheese. The salad is still incredibly flavorful without it. If you’d like a vegan “cheesy” element, a sprinkle of nutritional yeast can add a nice savory depth. Just double-check that your Dijon mustard is gluten-free if you have a severe allergy, as some brands may include trace amounts.
My quinoa turned out mushy. What did I do wrong?
This usually happens for one of two reasons. First, you might not have rinsed it thoroughly, and the residual saponin can cause a gummy texture. Second, and more commonly, you might have used too much water or not let it steam properly. The ratio is 1 cup quinoa to 2 cups liquid. After the 15-minute simmer, that rest period with the lid on is non-negotiable for fluffy grains. If it’s still wet, you can spread it on a baking sheet to cool and dry out a bit.
Can I use a different type of nut?
Of course! Pecans are my favorite for their buttery flavor, but walnuts, almonds (slivered or sliced), or even pumpkin seeds (pepitas) would be delicious. The key is to toast whatever nut or seed you choose to maximize its flavor and crunch. Just give them a watchful eye in a dry pan over medium heat for 3-5 minutes until they’re fragrant.
How can I tell if my sweet potato is cooked through?
The best test is the fork test. Pierce one of the larger cubes with a fork. If it slides in with very little resistance, it’s done. The edges should be caramelized and maybe even a little crispy, but the inside should be tender and soft. If the fork meets a hard center, they need more time. Don’t be afraid of a little color—those browned bits are packed with flavor!
