Warm Quinoa with Sweet Potato (Printable Version)

Fluffy quinoa paired with caramelized sweet potatoes and fresh vegetables in a zesty dressing.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, sliced
03 - 1 red bell pepper, diced
04 - 1 cup cherry tomatoes, halved

→ Grains

05 - 1 cup quinoa, rinsed
06 - 2 cups water

→ Fresh Herbs & Greens

07 - 1/2 cup fresh parsley, chopped
08 - 2 cups baby spinach

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 1/2 tablespoons lemon juice
11 - 1 clove garlic, minced
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste

→ Optional Additions

15 - 1/4 cup feta cheese, crumbled
16 - 1/4 cup roasted pumpkin seeds

# How to Make It:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
03 - Combine quinoa and water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a large bowl, whisk together remaining olive oil, lemon juice, garlic, Dijon mustard, ground cumin, salt, and pepper.
05 - Add cooked quinoa, roasted sweet potato, red onion, bell pepper, cherry tomatoes, parsley, and baby spinach to the bowl with dressing. Toss gently to combine.
06 - Taste and adjust seasoning as needed. Transfer to serving plates. Top with crumbled feta and pumpkin seeds, if using. Serve warm.

# Expert Tips:

01 -
  • The warm quinoa and roasted vegetables create that perfect comfort food feeling while still leaving you light and energized
  • You can prep everything ahead and just toss it together when you're ready to eat
02 -
  • Overcrowding the baking sheet is the fastest way to steam instead of roast those sweet potatoes
  • Letting the quinoa rest off the heat is what prevents it from becoming gummy and sticky
03 -
  • Don't skip the step of rinsing your quinoa thoroughly, or you'll taste that bitter coating in every bite
  • Let the roasted vegetables cool for just 5 minutes before tossing with the quinoa, so the spinach wilts perfectly without becoming soggy

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