Best 4 Sweet Potato And Quinoa Salad Recipes
Sweet potatoes and quinoa are two healthy and versatile ingredients that can be used to create a variety of delicious salads. Sweet potatoes are a good source of vitamins A, C, and E, as well as potassium and fiber. Quinoa is a good source of protein, fiber, and iron. When combined, these two ingredients make a nutritious and satisfying salad that can be enjoyed as a main course or side dish. With so many different ways to prepare a sweet potato and quinoa salad, there is sure to be a recipe that will please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
- Toss sweet potatoes in olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
- Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
- Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
- Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
SWEET POTATO AND QUINOA SALAD
This salad was a pleasant surprise, during an experimenting with more earth-friendly forms of protein. It's free of most allergens, very tasty, good for you, and easy!
Provided by AllergyGirl
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the quinoa according to the package directions (or find directions online, if you bought in bulk).
- Peel and chop the sweet potato, and boil until soft. If a fork goes through it easily, it's done.
- Mix everything together and enjoy!
Nutrition Facts : Calories 560, Fat 19.8, SaturatedFat 2.5, Sodium 42.3, Carbohydrate 83.3, Fiber 7.9, Sugar 2.6, Protein 15
Tips:
- Choose the Right Sweet Potatoes: Select firm and evenly shaped sweet potatoes without blemishes or bruises. For optimal flavor, choose varieties like Garnet, Covington, or Jewel.
- Properly Roast the Sweet Potatoes: To achieve tender and caramelized sweet potatoes, preheat your oven to 400°F (200°C) and toss the sweet potatoes with olive oil, salt, and pepper. Roast for 30-40 minutes, or until fork-tender and slightly browned.
- Cook the Quinoa Perfectly: Rinse the quinoa thoroughly before cooking to remove any bitterness. Use a 1:2 ratio of quinoa to water or broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
- Prepare the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create a flavorful dressing. You can adjust the proportions to suit your taste preferences.
- Assemble the Salad: Combine the roasted sweet potatoes, cooked quinoa, crumbled feta cheese, chopped fresh herbs (such as parsley or cilantro), and toasted nuts (such as almonds or pecans) in a large bowl. Drizzle with the dressing and toss gently to coat.
Conclusion:
This Sweet Potato and Quinoa Salad is a delightful combination of flavors and textures, making it a perfect side dish or light meal. The roasted sweet potatoes provide a sweet and caramelized taste, while the quinoa adds a nutty and fluffy texture. The crumbled feta cheese contributes a salty tang, and the fresh herbs and toasted nuts add aromatic and crunchy elements. Drizzled with a tangy and slightly sweet dressing, this salad offers a well-balanced and satisfying culinary experience. Whether served warm or chilled, it's a versatile dish that can be enjoyed for lunch, dinner, or as a healthy snack.
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