Name: Beet and Sweet Potato Quinoa Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 medium sweet potatoes, peeled and diced; 2 medium beets, peeled and diced; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup fresh parsley, chopped (for garnish); 1/4 cup feta cheese, crumbled (optional); 1/4 cup walnuts or pecans, chopped (optional); 1/2 cup arugula or spinach (optional); 1/4 cup dried cranberries or raisins (optional)

Description

Beet and Sweet Potato Quinoa Salad Recipe. This vibrant salad is a celebration of colors and flavors, bringing together the earthiness of beets, the sweetness of sweet potatoes, and the nutty goodness of quinoa. It’s like a rainbow on your plate, and trust me, it tastes just as delightful as it looks!

Ingredients

Scale

1 cup quinoa, rinsed
2 medium sweet potatoes, peeled and diced
2 medium beets, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
1/4 cup feta cheese, crumbled (optional)
1/4 cup walnuts or pecans, chopped (optional)
1/2 cup arugula or spinach (optional)
1/4 cup dried cranberries or raisins (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the quinoa by rinsing it under cold water, then combining it with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes before fluffing with a fork.
Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes, flipping halfway through.
Prepare the beets by peeling and dicing them. Roast alongside the sweet potatoes or boil until tender (30-40 minutes). Let cool before handling.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and beets. Drizzle with lemon tahini dressing and toss gently. Garnish with fresh parsley and optional add-ons.

Notes

Prep ahead by roasting sweet potatoes and beets a day in advance.
Let the salad sit for 30 minutes before serving to meld flavors.
Store in the fridge for up to three days; beets may color the quinoa over time.
Keep dressing separate if making ahead to prevent sogginess.
Add crispy chickpeas or toasted seeds for extra crunch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting and Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 40g
Fiber: 7g
Protein: 8g