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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 quinoa; 4 cups vegetable broth; 1/2 cup roughly chopped pecans; 2 tablespoons balsamic vinegar (or to taste)

Published: Nov 23, 2022 by Nisha Melvani · 2 Comments

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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.

Warm quinoa salad with tricolor quinoa, roasted sweet potato cubes, chopped pecans, and fresh thyme leaves in a white bowl with a fork. — Warm Quinoa Salad is rich in plant-based protein, vitamin A, calcium, and iron.

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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👩🏼‍🌾 Ingredients
🍠 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 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.

See 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 an use water instead
Fresh herbs - substitute the fresh herbs with dried (see recipe card)
Olive oil - use balsamic vinegar instead for oil-free
Shallot - omit or use onion 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.

📖 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 vinegar 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.
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.

🙋🏽‍♀️ 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. Make sure to spread the cubes out in a single layer on a large nonstick baking sheet. You make 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 Warm Quinoa Salad ahead of time?

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