Warm Quinoa Salad with crispy roasted sweet potatoes, pecans, and fresh herbs. This recipe is easy to make, and packed with nutrients. A healthy holiday side dish, or make it ahead for lunch or dinner. Gluten-free.
This recipe for Warm Quinoa Salad doubles as a healthy gluten-free stuffing. It's also a great dish to make ahead and leave in the refrigerator to eat throughout the week. Fresh herbs brighten this meal and pack in flavor. Serve warm or chilled.
This warm salad was inspired by my Kale & Sweet Potato Wild Rice Bowl, as well as this Sweet Potato & Quinoa Salad with Tahini Dressing.
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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ 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
For more satisfying warm salad recipes, try my Vegan Roasted Veggie Orzo Salad, and my High-Protein Roasted Vegetable Salad. Visit my Veggie Bowls recipe page for more warm bowl ideas.
๐ Instructions
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.
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.
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.
Step 4. Combine the sweet potato, quinoa, and balsamic dressing in a large bowl. Serve this Quinoa Salad warm or chilled.
๐ก Expert Tips
- To substitute the fresh herbs with dried, use 1 teaspoon dried herbs for every 1 tablespoon fresh.
- Cut the sweet potato into ยฝ-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.
๐๐ฝโโ๏ธ Recipe FAQs
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.
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.
Yes! This salad tastes delicious and is good for 4 to 5 days. Refrigerate in an airtight container. Serve warm or chilled.
๐ฝ Related Recipes
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๐ Recipe
Warm Quinoa Salad
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Ingredients
- 2 ยผ pounds sweet potato (about 2 medium-large), cut into ยฝ-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
- ยฝ cup roughly chopped pecans
For the quick balsamic dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 ยฝ teaspoons maple syrup or to taste
- 1 small clove garlic grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ยบF.
- Cook the quinoa in the vegetable broth according to the directions on the packet. Fluff with a fork and set aside to cool.
- Season sweet potatoes: 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.
- Bake: 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.
- Make the balsamic dressing: Mix the balsamic vinegar, olive oil, Dijon, maple syrup, and garlic in a small bowl. Add salt and pepper to taste.
- Combine the sweet potato, quinoa, and balsamic dressing in a large bowl. Serve warm or chilled.
Notes
- To substitute the fresh herbs with dried, use 1 teaspoon dried herbs for every 1 tablespoon fresh.
- Cut the sweet potato into ยฝ-inch pieces and spread them in a single layer so they cook quickly, and brown evenly. You may need to use two baking sheets.
- For oil-free: Toss the sweet potatoes in balsamic vinegar instead of olive oil.
- Storage: Refrigerate any leftover Warm Quinoa Salad in an airtight container for up to 5 days. Enjoy warm or chilled.ย
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Donna White says
Delicious
Nisha Melvani, RDN says
Thank you.
Alana Buscher says
Hi. Is the 2 cups Quiona in the ingredients list cooked Quiona or uncooked? (If I double the recipe itโs 4 cups.)
Nisha Melvani, RDN says
Yes, uncooked. 4 cups uncooked if you double it.
Irokas says
I tried this recipe because I was craving sweet potato but didnโt really know how to make it.. and it HIT. THE. SPOT.
Only thing I changed is that I added a bit of honey with the balsamic vinegar, and it was great!
Super quick to make and perfect cozy for this fall weather
Nisha Melvani, RDN says
I'm so glad you enjoyed this method for cooking sweet potato. Thank you for commenting. Have a great day.
Primla Goddard says
Love this warm quinoa salad which can be used as lunch. The sweet potatoes are a great addition! Easy to prepare and very nutritious.
Nisha Melvani says
Thank you. So glad you are enjoying it.