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Quinoa Salad in a bowl

Quinoa Salad

Perfect fresh salad for summer season or any other time. Fit as a Passover side dish, gluten free, dairy free and taste very good.
Prep Time 15 mins
Cook Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6 servings


  • 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


  • 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!


Methods to cook the quinoa:
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.