Warm Quinoa Salad

Name: Warm Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/4 pounds sweet potato ((about 2 medium-large), cut into 1/2-inch cubes); 1 large shallot (diced); 3 cloves garlic (minced); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon chopped rosemary (or 1 teaspoon dried); 1 teaspoon cinnamon; Salt and freshly ground black pepper (to taste); Drizzle of olive oil; 2 cups dry quinoa; 4 cups vegetable broth; 1/2 cup roughly chopped pecans; 2 tablespoons balsamic vinegar; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 1/2 teaspoons maple syrup (or to taste); 1 small clove garlic (grated); Salt and pepper (to taste)

👩🏼‍🌾 Ingredients

Cubed sweet potato, tricolor quinoa, olive oil, fresh rosemary and thyme sprigs, chopped shallot, minced garlic, cinnamon, balsamic vinegar, and vegetable broth in bowls and jars on a white marble board.

Tricolor quinoa adds depth of color to this warm quinoa salad, but feel free to use white quinoa instead.
Vegetable broth adds more flavor to the cooked quinoa.
Fresh herbs add a citrus aroma and a lemony earthy flavor to this dish.
Pecans are an optional ingredient. They add a welcomed crunch and heart-healthy fats.
Quick Balsamic Dressing: Olive oil, balsamic vinegar, Dijon, garlic, and maple syrup.

See the recipe card for quantities.

🍠 Substitutions

Sweet potato- instead of sweet potato, you can use butternut squash

Quinoa - use tricolor or white quinoa

Vegetable broth - adds depth of flavor to the quinoa, but you can use water instead

Fresh herbs - substitute the fresh herbs with dried (see recipe card)

Shallot - omit or use onion instead

Dressing: Try this Creamy Oil-Free Balsamic Vinaigrette instead

📖 Instructions

Tricolor quinoa cooking in vegetable broth in a white saucepan on a white electric cooker.

Step 1. Cook the quinoa in the vegetable broth according to the directions on the packet. Fluff with a fork and set aside to cool.

Cubed sweet potato, olive oil, fresh rosemary and thyme, chopped shallot, minced garlic, and cinnamon in a glass bowl on a white marble board.

Step 2. Combine the sweet potatoes, shallot, garlic, thyme, rosemary, cinnamon, salt, and pepper in a large bowl. Add a drizzle of olive oil and toss until evenly coated.

Roasted sweet potato cubes on a black baking tray.

Step 3. Transfer to a large rimmed nonstick baking sheet in a single layer and roast for about 10 minutes. Add the pecans, toss, and cook for another 10 minutes, or until just fork-tender.

Warm quinoa salad with tricolor quinoa, roasted sweet potato cubes, chopped pecans, and fresh thyme leaves in a white bowl with salad servers.

Step 4. Combine the sweet potato, quinoa, and balsamic dressing in a large bowl. Serve this Quinoa Salad warm or chilled.

💡 Expert Tips

To substitute the fresh herbs with dried, use 1 teaspoon dried herbs for every 1 tablespoon fresh.

Cut the sweet potato into ½-inch pieces and spread them in a single layer so they cook quickly, and brown evenly. You may need to use two baking sheets.

Dressing: This quinoa salad also pairs well with my Creamy Oil-Free Balsamic Vinaigrette on this site.

Storage: Refrigerate any leftover Warm Quinoa Salad in an airtight container for up to 5 days. Enjoy warm or chilled.

🙋🏽‍♀️ Recipe FAQs

Why is my sweet potato not browning?

Do not overcrowd the sweet potato on the baking sheet or it will steam instead of brown. Spread the cubes in a single layer on a large nonstick baking sheet. You may need to use two baking sheets.

How do you cook quinoa?

Combine quinoa and water or broth in a saucepan in a 2:1 ratio (quinoa to liquid). Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
Remove from the heat and let it sit, covered for 10 more minutes.
Fluff with a fork.

Can I make this Warm Quinoa Salad ahead of time?

Yes! This salad tastes delicious and is good for 4 to 5 days. Refrigerate in an airtight container. Serve warm or chilled.

📖 Recipe