Sweet Potato Quinoa with Lemon Feta Vinaigrette
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!
Servings 5 servings
Calories 304kcal
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 Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 304kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 264mg | Potassium: 384mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6770IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 2mg
