This sweet potato and quinoa salad is one of my favorite recipes to meal prep. It is a protein packed, filling and super healthy! This is a kid-approved salad. I’ve been making this salad for years and my teenagers love it!
For this Sweet Potato and Quinoa Salad recipe, you’ll need:
- Sweet Potatoes
- Quinoa
- Spinach or Arugula Mix
- Avocado
- Dried Cranberries or Raisins
- Pistachios (another good option is chopped pecans)
- Lemon Vinaigrette (don’t worry- I’ve got you covered with the recipe)
To prepare this salad, you’ll start by preparing the sweet potatoes. After you’ve peeled and diced approximately 2 medium sweet potatoes, preheat the oven to 375 degrees. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, onion powder and garlic powder.
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-Ashton
The Haunted Foodie
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Sweet Potato and Quinoa Salad
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 3 Cups Sweet Potato peeled and diced
- 1 Cup Quinoa
- 1 1/2 Cups Vegetable Broth
- 4 Cups Spinach destemmed and chopped
- 1/4 Cup Dried Cranberries
- 2 TBSP Fresh Basil chopped
- 1/2 Cup Avocado diced
- 1/4 Cup Pistachios optional
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 TBSP Olive Oil
For the Dressing:
- 1/3 Cup Olive Oil
- 3 TBSP Red Wine Vinegar
- 2 TBSP Lemon Juice
- 1 TBSP Garlic minced
- 1 tsp Honey
- 2 TBSP Dijon Mustard
- 1 tsp Italian Seasoning
Instructions
To Prepare the Sweet Potatoes:
- Preheat the oven to 375 degrees.
- In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, onion powder and garlic powder.
- Spread the sweet potatoes onto a baking sheet and bake for 23-25 minutes at 375 degrees.
To Prepare the Quinoa:
- To prepare the quinoa, I like to use the Instant Pot. Turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding a tablespoon of olive oil. Add the quinoa and sauté for another 3-4 minutes until lightly toasted.
- Add the vegetable broth and a pinch of salt.
- Place the lid on the instant pot, turn the venting knob to "sealing."
- Cook the quinoa on high pressure for 2 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure. Allow the quinoa to cool for 5-10 minutes.
To Prepare the Salad Dressing:
- Add all of the ingredients to a bowl and mix well.
To Assemble the Salad:
- To a large bowl, add the chopped spinach and basil. Then, add the cooked quinoa, sweet potatoes, dried cranberries, avocado and pistachios.
- Toss the salad with the salad dressing and serve.
Notes
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!