Sweet Potato, Quinoa, Walnut & Raisin Salad
This sweet potato quinoa salad is healthy and filling, packed with protein, and has a delightful balance of tang and cinnamon-y sweetness. Make as a main dish or serve as a large, side salad.
Servings Prep Time
3-4 20minutes
Servings Prep Time
3-4 20minutes
Ingredients
  • 1cup dry quinoared or white
  • 2cups vegetable broth
  • 4oz arugula, spinach, or spring mixwhichever you prefer
  • 1/2medium red oniondiced
  • 2medium sweet potatoeschopped into 1/2 inch pieces
  • 1/2cup raisins
  • 1/2cup walnutswhole, halves or pieces
  • 2 t ground cinnamon
  • 2T olive oil
  • 2T balsamic vinegar
  • Salt and Pepperto taste
Instructions
  1. Preheat oven to 400 degrees. Toss the diced sweet potato in 1 T olive oil, salt, and pepper. Spread onto a baking sheet in an even layer. Roast for 20 minutes, or until they begin to brown slightly and they are tender. Remove from the oven, dust with cinnamon, and set aside to cool.
  2. While the sweet potatoes are cooking, make the quinoa. Rinse the quinoa in a mesh strainer. Add vegetable broth and rinsed quinoa to a medium sauce pan. Bring to a boil and then simmer, covered for 15 minutes (or until the liquid is absorbed). Uncover and fluff quinoa with a fork. Then set aside to cool in a bowl in the fridge.
  3. Toss together the arugula/spinach/spring mix, onion, walnuts, raisins, quinoa and sweet potatoes. Drizzle with olive oil and balsamic vinegar.
Recipe Notes

There are a few different things you can do to this salad if you’d like:

First, you could toast the walnuts in a skillet with a teaspoon or so of butter. Barely toast them or they will have a burnt taste (about 3 minutes or until fragrant).

Second, if you don’t prefer the “bite” of red onions, you can chop them and then soak them in about 2 teaspoons of red or apple cider vinegar while the potatoes cook. Then throw the onions in your salad. The onions will still have excellent flavor but it will take the sharp, raw onion bite out of them.

Lastly, if you want to serve this salad slightly warm, then go for it! In this case there would be no need for the quinoa and sweet potatoes to cool. I have made this salad both warm and cold and it is delightful either way 🙂

Original recipe by Ms. Skinny, with my variations.