Delight your taste buds with a burst of wholesome flavors in this Quinoa Sweet Potato Salad recipe. Packed with nutritious ingredients and a tantalizing dressing, this vibrant salad is a celebration of textures and tastes.
Easy Quinoa salad
Summer really makes you only want light and easy meals, and that’s exactly where this quinoa salad comes in. This salad does require some prep but the taste will be worth it - trust me!
The marriage of fluffy quinoa, oven-roasted sweet potatoes, and a medley of fresh herbs creates a harmonious symphony of flavors. The addition of slivered almonds adds a delightful crunch, while the zesty dressing, featuring olive oil, lemon juice, and a touch of sweetness from date syrup or honey, ties everything together.
To make the salad super refreshing, I used mint leaves. To cut them fine, I used herb scissors. It’s a bit labor intense but you get fine shredded leaves and I think it just tastes better like this. Apart from the mint, I also use parsley leaves which I also cut with the herb scissors.
How to cook quinoa
To cook the quinoa for the salad you can choose one of the 2 ways:
Method 1: cook the quinoa just like rice - for any portion of quinoa, add double the amount of water and cook until the quinoa absorbs all the water. In this method, it will be 2 cups of water for the 1 cup of quinoa.
Method 2: The other way is to cook the quinoa like pasta - in a pot full of boiling water and after 8-10 minutes, pour the quinoa and water to a strainer and set aside to cool.
For salads, I usually cook the quinoa like pasta/method 2. If I make the quinoa as a side dish, I would add spices and cook like rice/method 1.
Dressing and Variations
For extra crunch and texture, I added slivered almonds to the quinoa salad. You can add other nuts too if you would prefer.
The dressing is pretty simple and has a sweet twist that goes well with the sweet potatoes. The sweetness in the dressing comes from the date syrup (silan), if you can't get it, you can use honey instead.
Tips for Perfect Quinoa Sweet Potato Salad:
Roasting Sweet Potatoes
When roasting sweet potatoes, ensure they are evenly cubed for uniform cooking. Toss them in olive oil and season with a pinch of salt and pepper before roasting. The oven's high temperature (180°C / 350°F with the fan) helps to caramelize the edges, enhancing the natural sweetness.
Herb Freshness
For the best flavor, cut the mint and parsley just before assembling the salad. Consider using herb scissors for precise and efficient cutting. Fresh herbs add a burst of aromatic goodness to the salad.
Crunchy Almonds
Toast the slivered almonds in a dry skillet over medium heat for a few minutes until they become golden brown and fragrant. This step enhances the nutty flavor and adds a satisfying crunch to the salad.
Balanced Dressing
Adjust the quantities of lemon juice, date syrup (or honey), salt, and pepper in the dressing according to your taste preferences. Gradually add the dressing to the salad and toss gently to ensure an even distribution of flavors.
Cooling Process
Allow the roasted sweet potatoes and cooked quinoa to cool before assembling the salad. This prevents the heat from wilting the fresh herbs and ensures a refreshing temperature for serving.
Presentation
When combining the ingredients, use a large mixing bowl to allow for easy tossing without spillage. Consider reserving a few fresh herb leaves and slivered almonds for garnish to enhance the visual appeal of the salad.
Make-Ahead Option
Prepare the components ahead of time and assemble the salad just before serving to maintain optimal freshness and texture.
Customization
Feel free to customize the salad by adding other colorful vegetables, such as cherry tomatoes or cucumber, for additional freshness and crunch.
Storage
Store any leftovers in an airtight container in the refrigerator. The flavors often intensify as the salad sits, making it a delicious option for quick and healthy lunches throughout the week.
FAQS
Yes, you can prepare the components in advance and assemble the salad just before serving. This allows you to enjoy the freshness and texture of the salad.
Store any leftovers in an airtight container in the refrigerator. The salad can be enjoyed the next day, but note that the texture of the ingredients may change slightly.
Certainly! You can experiment with other grains like couscous, bulgur, or farro. Adjust the cooking method accordingly. Pay attention it won't fit Passover with these grains.
Maple syrup, agave nectar, or even a balsamic vinaigrette can be used as alternatives for sweetness in the dressing.
This salad is naturally gluten-free. However, be sure to check the labels of specific ingredients, such as the date syrup, to ensure they meet gluten-free standards.
Absolutely! Grilled chicken, chickpeas, or tofu are excellent protein additions. Include them when assembling the salad for a more substantial and satisfying meal.
Taste the dressing before adding it to the salad and adjust the quantities of lemon juice, date syrup (or honey), salt, and pepper to suit your preferences.
Certainly! If you have nut allergies, you can omit the slivered almonds or substitute them with roasted seeds like pumpkin or sunflower seeds.
Absolutely! Feel free to add your favorite vegetables like cherry tomatoes, cucumber, or bell peppers to enhance the salad's color and flavor profile.
Other salad recipes to try:
For all my salad recipes check out my salad recipe index page. For other Kosher for Passover recipes check out my Passover recipe index page.
Make this quinoa sweet potato salad today!
Whether you're looking for a nutritious lunch option or a side dish to complement your dinner, this Quinoa Sweet Potato Salad is a delicious and satisfying choice that promises to elevate your culinary experience. Embrace the wholesome goodness and savor each bite of this vibrant and nourishing salad.
Quinoa Sweet Potato Salad
Ingredients
- 1 cup quinoa
- Water (quantity depends on the method you choose to cook the quinoa)
- 2 sweet potatoes cubed
- Bundle mint leaves
- Bundle parsley leaves
- ½ cup slivered almonds
For the dressing:
- 6 tablespoon olive oil
- Juice of half a lemon
- 2 tablespoon date syrup (silan) or honey
- Salt and pepper by your taste
Instructions
- Set the oven to 180°C / 350°F with the fan.
- On a baking pan with baking paper, arrange the cubed sweet potatoes and bake for 15-20 minutes.
- Set aside to cool.
- Cook the quinoa in the method you choose and set aside to cool.
- Cut finely the mint and parsley leaves using herb scissors or a knife.
- In a small bowl, mix all dressing ingredients.
- In a bowl, place the quinoa, sweet potatoes, cut leaves and almonds.
- Pour the dressing and mix well.
- Dig in and enjoy!
Video
Notes
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