This Sweet Potato Quinoa is topped with a tasty homemade lemon feta vinaigrette for a delicious warm and cozy side dish that doubles as a chilled salad!
How much quinoa is too much quinoa?
#ASKINGFORAFRIEND
But seriously though, am I alone in my quinoa obsession or are y’all still team keeeenwahhh and scarfing it alongside me? It’s my grain of choice these days and I just love it’s fluffy texture and speedy cook time!
It’s fantastic in everything from chili to grain bowls to salads and a little cilantro and lime can turn it into a rockstar side dish that is totally crave-worthy!
If you’re still with me on this, then get excited! Today we’re letting roasted sweet potato in on the fun with this easy peasy sweet potato quinoa recipe!
Sweet Potato Quinoa Ingredients
- quinoa
- water
- sweet potato
- garlic powder
- ground cayenne pepper
- salt and pepper
- green onion
- parsley
- feta
I like to cook my quinoa in water but if you’re a fan of cooking it in broth you are welcome to use vegetable broth in its place.
Along with the dreamy dressing, the roasted sweet potato is the star of the show! Feel free to add a bit extra if you a fan. I’ve been add it to recipes left and right lately because I can never get enough.
The fresh herbs are amazing here and since it’s such a simple recipe, I highly suggest fresh over dried. I used parsley and scallions and think basil would be great as well if you have some handy.
Lemon Feta Dressing
- juice of 1 lemon
- 1 clove fresh garlic (peeled, smashed, and minced)
- 1/4 cup olive oil or avocado oil
- 1-2 TBSP white wine vinegar
- 1/8-1/4 tsp salt
- 1/8-1/4 tsp black pepper
- 1/8-1/4 dried oregano leaves
- 1/2 cup crumbled feta cheese
To make the dressing, simply combine the above ingredients in a bowl and whisk well to break down the feta and let the flavors mingle. Set aside and whisk again before serving.
Sweet Potato Quinoa with Lemon Feta Vinaigrette
I cannot wait for y’all to try this tasty quinoa dish! The seasoned and roasted sweet potatoes add that little something extra to this fluffy and flavorful quinoa salad. Love sweet potato? Feel free to add extra!
Serving Size
This rockin’ recipe yields approx. 5 cups total and serves 5 at a serving of 1 cup each. You’re welcome to portion out as much as your heart desires. I like to make it a meal so I usually have extra!
Serving Suggestions
This sweet potato quinoa makes an excellent light lunch all on it’s own!
It’s also fantastic as a side dish alongside your favorite protein (it’s great with shredded chicken!) or kept gloriously vegetarian as a side salad for a veggie sandwich like my Garden Veggie Chickpea Salad Sandwich or Spinach and Avocado Grilled Cheese.
Sweet Potato Quinoa with Lemon Feta Vinaigrette
Ingredients
- 1 large sweet potato or two medium
- garlic powder
- ground cayenne pepper or sweet paprika if preferred
- salt and pepper to taste
- 1 cup quinoa
- 1 1½ cups water
- ¼ cup fresh chopped parsley
- 3-4 TBSP fresh chopped green onion
- extra feta for topping (optional)
LEMON FETA VINAIGRETTE
- juice of 1 lemon
- 1 clove fresh garlic (peeled, smashed, and minced)
- ¼ cup olive oil or avocado oil
- 1-2 TBSP white wine vinegar
- ⅛-¼ tsp salt
- ⅛-¼ tsp black pepper
- ⅛-¼ dried oregano leaves
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 400℉. Clean and peel sweet potato(es) and dice into ½-inch cubes.
- In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread cubed potatoes, spaced, on baking sheet. Roast for 30 minutes or until desired crispiness is reached.
- While the sweet potato roasts, cook quinoa, make the dressing, and prep remaining ingredients. This way once the potatoes are ready you can dive in!
- Next rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- To make the lemon feta vinaigrette. Add dressing ingredients to a bowl and whisk well to break down the feta. Set aside.
- Once quinoa is ready, fluff with a fork and season with salt and pepper to taste and transfer to a large bowl to cool.
- Top quinoa with roasted sweet potato, green onion, and parsley. Whisk dressing once more and add half to the bowl. Mix well and serve with remaining dressing to add to taste. Enjoy!
- If you're a big fan of chilled quinoa salads (I love them!) any leftovers can absolutely be saved for lunch the next day! Simply store in an airtight container in the fridge for 1-3 days.
Notes
Nutrition
Special Diets + Swaps
Looking for a lower carb or grain-free option? Feel free to try this recipe with sautéed cauliflower rice in place of quinoa!
I haven’t had a chance to test it out yet, but if you need to make a vegan or dairy-free version of this dish, you could try using vegan feta in the dressing.
Meal Prep Instructions
Love a good meal prep recipe? This one delivers! If you’re a fan of chilled quinoa salads and don’t mind softer roasted spuds, you can absolutely portion some of this out for later or make it in advance. I love it both fresh and chilled so I’ll typically scarf some right away and then save some for lunch the next day. Simply store in an airtight container in the fridge for 1-3 days. Hope you love it as much as I do!
Crazy for Quinoa Recipes?
- Quinoa Black Bean Veggie Burgers
- NEW! Chicken Quinoa Fried Rice
- Modern Greek Salad with Kale and Quinoa (Panera Copycat)
- Roasted Chickpea Quinoa Taco Bowls
- Rainbow Quinoa Salad
If you get a chance to try this sweet potato quinoa salad recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
This was easy and a nice change for us!
Yay! I’m so happy you enjoyed it!