Warm Quinoa Salad
Warm Quinoa Salad with roasted sweet potatoes, pecans, and fresh herbs. Easy, vegan, and nutritious. A healthy side dish, or make it ahead for lunch or dinner. Oil-free option.
Servings: 6 people
Calories: 495kcal
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 dry quinoa
- 4 cups vegetable broth
- ½ 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 ½ teaspoons maple syrup or to taste
- 1 small clove garlic grated
- Salt and pepper 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.
- 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.
Video
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
Calories: 495kcal | Carbohydrates: 78g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 108mg | Potassium: 968mg | Fiber: 11g | Sugar: 10g | Vitamin A: 24202IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 4mg
