Sweet Potato and Quinoa Salad is a delightful mix of vibrant, earthy flavors with a satisfying texture. Perfect for a light lunch or a side dish, this salad brings together comfort and freshness in every bite.
The star of the show is the sweet potatoes, which add natural sweetness and a creamy texture once roasted. Quinoa, a protein-rich seed, provides a hearty base and a nutty flavor that complements the sweetness of the potatoes. Olive oil helps to roast the sweet potatoes to perfection and forms the base of the lemony dressing.
Cumin and smoked paprika bring warmth and a hint of smokiness to the dish, enhancing the flavor of the roasted sweet potatoes. The fresh herbs, parsley and mint, add a burst of freshness and color. Feta cheese adds a creamy, tangy contrast, while pumpkin seeds introduce a delightful crunch.
The lemon juice and honey in the dressing provide a bright, sweet-tart balance, and garlic adds depth. Season to taste with salt and pepper, making sure each flavor sings.
This salad pairs wonderfully with grilled chicken or fish for a protein-packed meal. For a vegetarian option, serve alongside a hearty vegetable soup or a simple green salad. It’s also a fantastic addition to a potluck spread or picnic menu.
Start by preheating your oven to 400°F (200°C). This will ensure the sweet potatoes roast evenly. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. In a mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, black pepper, cumin, and smoked paprika. Spread them out on the prepared baking sheet, ensuring they’re in a single layer for even cooking.
Roast the sweet potatoes in the oven for about 25-30 minutes. You’ll know they’re ready when they’re tender and have a lovely caramelized color. While the sweet potatoes are roasting, cook the quinoa according to the package instructions. Typically, this involves simmering it in water until it’s fluffy and all the liquid is absorbed. Once cooked, set it aside to cool slightly.
For the dressing, whisk together the lemon juice, honey, minced garlic, and the remaining tablespoon of olive oil in a small bowl. This dressing is what ties the whole salad together, so feel free to adjust the lemon or honey to taste if you like it more tangy or sweet.
In a large bowl, combine the roasted sweet potatoes, cooked quinoa, chopped parsley, chopped mint, crumbled feta cheese, and toasted pumpkin seeds. Pour the dressing over the salad and toss gently to ensure everything is well coated. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the salad at room temperature, or refrigerate it for later. It keeps well and the flavors continue to meld beautifully.
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