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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👩🏼🌾 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.
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
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 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
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.
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 safe to eat for 4 to 5 days. Refrigerate in an airtight container. Serve warm or chilled.
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📖 Recipe
Warm Quinoa Salad
Ingredients
- 2 ¼ pounds sweet potato (about 2 medium-large), cut into ½-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
- ½ cup roughly chopped pecans
- 2 tablespoons balsamic vinegar or to taste
Instructions
- Preheat the oven to 400ºF.
- 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.
- Combine the sweet potato, quinoa, and balsamic vinegar 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 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.
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.
Primla Goddard
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
Thank you. So glad you are enjoying it.