Quinoa Salad with Arugula Sweet Potatoes
Elevate your salad game with this vibrant and nutrient-packed Quinoa Salad with Arugula Sweet Potatoes! This recipe combines fluffy quinoa, roasted sweet potato cubes seasoned with warm spices like cumin and paprika, and peppery arugula for a dynamic base. A medley of dried cranberries, crunchy pumpkin seeds, and optional crumbles of creamy feta add layers of flavor and texture, while a zesty homemade dressing made with lemon juice, balsamic vinegar, and a touch of honey ties it all together. Perfect as a standalone meal or a colorful side dish, this salad is gluten-free, easily customizable for vegans, and ideal for meal prep. Ready in just 45 minutes, it's the perfect balance of wholesome and delicious!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 4 cups arugula
- 0.5 cup dried cranberries
- 0.25 cup pumpkin seeds
- 0.5 cup feta cheese (optional)
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from the heat and let it cool slightly.
While the quinoa is cooking, peel the sweet potatoes and cut them into 1/2-inch cubes.
In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, ground cumin, and paprika. Spread them out evenly on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, honey, salt, and black pepper to make the dressing.
In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, arugula, dried cranberries, pumpkin seeds, and feta cheese (if using).
Drizzle the dressing over the salad and toss gently to combine.
Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 days.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 72.2 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
