Sweet Potato and Quinoa Salad

A hearty and delicious salad made with perfectly roasted sweet potatoes and fluffy quinoa, tossed in a vibrant lemon dressing. This salad is packed with nutrients and makes for a satisfying meal any time of the day.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 medium sweet potatoes, peeled and cubed

1 cup quinoa, rinsed

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/2 cup crumbled feta cheese

1/4 cup toasted pumpkin seeds

1 lemon, juiced

1 tablespoon honey

1 clove garlic, minced

Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, black pepper, cumin, and smoked paprika. Spread them out evenly on the prepared baking sheet.

3. Roast in the oven for 25-30 minutes, until tender and slightly caramelized.

4. Meanwhile, in a saucepan, cook the quinoa according to package instructions and let it cool.

5. In a small bowl, whisk together lemon juice, honey, minced garlic, and the remaining olive oil to make the dressing.

6. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, parsley, mint, feta cheese, and pumpkin seeds.

7. Pour the dressing over the salad and toss gently to combine. Season with additional salt and pepper to taste.

8. Serve the salad at room temperature or refrigerate for later enjoyment.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating

Gently reheat in a microwave or enjoy cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.