Quinoa and Sweet Potato Salad

Quinoa and Sweet Potato Salad

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 8 servings

Quinoa makes a lovely, slightly nutty-flavored base for this hearty yet elegant salad. Nutrition-wise, it also surpasses any other pasta or grain you could use.


  • 1 cup quinoa, rinsed
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 3-1/2 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 4 scallions, sliced


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cook the quinoa according to package directions.
  3. In the meantime, put the sweet potato into a bowl, drizzle with 1/2 tablespoon of olive oil and add a sprinkle of salt and pepper. Toss well to coat and then transfer to a roasting pan. Bake the sweet potato for 30 minutes.
  4. Place the pine nuts in a small skillet and toast over medium heat, stirring often, until golden and fragrant.
  5. Combine the remaining olive oil, vinegar, honey, cumin, cinnamon and a few pinches of salt and pepper into a small bowl and whisk vigorously to combine.
  6. Place the cooked quinoa, sweet potato, pine nuts, cranberries, and scallions into a bowl and then pour over the dressing. Toss gently to combine and then serve.


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