Quinoa Sweet Potato Salad
This Quinoa Sweet Potato Salad is a vibrant, nutrient-packed dish that serves as a complete meal or a hearty side. It combines the protein and fiber-rich quinoa, roasted sweet potatoes, crunchy pine nuts or walnuts, baby carrots, sautéed bok choy, tangy vinaigrette, and crumbled feta cheese for a perfect balance of flavors and textures.
Nutrition Facts
Per serving
Energy
178 kcal
Protein
6 g
Carbs
16 g
Fat
11 g
Fiber
4 g
Ingredients
Sweet Potato (Boiled)
0.5 small cup (50g)
Chopped Walnuts
1 tbsp (10g)
Carrot
0.25 cup, chopped (50g)
Feta Cheese
0.25 cup, crumbled (50g)
Olive Oil
2 tsp (10g)
Black Pepper
1 tsp (2g)
lemon juice
1 tbsp (15g)
Bok Choy
0.5 cup, chopped (100g)
Quinoa
0.25 cup (50g)
Instructions
Preparation
Rinse 1/2 cup quinoa under cold water and cook it in 1 cup water for 15-20 minutes until fluffy. Let it cool.
Toss cubed sweet potatoes with 1 tsp olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for 20-25 minutes until golden and tender.
Dry roast walnuts in a skillet for 2-3 minutes, stirring continuously.
Cooking Steps
Heat olive oil in a skillet, add chopped bok choy and halved baby carrots, and sauté for 3-4 minutes. Season lightly with salt and pepper.
In a large mixing bowl, combine cooked quinoa, roasted sweet potato cubes, sautéed bok choy and carrots, toasted pine nuts or walnuts, and crumbled feta cheese.
Pour the vinaigrette dressing over the salad and toss gently to combine.
Transfer the salad to serving bowls or plates. Garnish with extra nuts or feta cheese.