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Ashton Wheeler- The Haunted Foodie

Sweet Potato and Quinoa Salad

This Sweet Potato and Quinoa Salad is protein packed and filling. Perfect for meal prep or an easy side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 Instant Pot or Pressure Cooker

Method
 

To Prepare the Sweet Potatoes:
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, onion powder and garlic powder.
  3. Spread the sweet potatoes onto a baking sheet and bake for 23-25 minutes at 375 degrees.
To Prepare the Quinoa:
  1. 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.
  2. Add the vegetable broth and a pinch of salt.
  3. Place the lid on the instant pot, turn the venting knob to "sealing."
  4. 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:
  1. Add all of the ingredients to a bowl and mix well.
To Assemble the Salad:
  1. To a large bowl, add the chopped spinach and basil. Then, add the cooked quinoa, sweet potatoes, dried cranberries, avocado and pistachios.
  2. Toss the salad with the salad dressing and serve.

Notes

If meal prepping this salad, wait to add the salad dressing until the day of, or just before serving.