Easy Quinoa Salad with Roasted Sweet Potatoes
A vibrant, nutrient-packed salad featuring fluffy quinoa, caramelized roasted sweet potatoes, and fresh vegetables tossed in a zesty lemon dressing. This wholesome dish is perfect for meal prep, offering a satisfying balance of textures and flavors that's both gluten-free and vegetarian.
Ingredients
Ingredients
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil divided
- 1 cup dry quinoa rinsed thoroughly
- 2 cups water or vegetable broth
- 1 tsp salt divided
- 1 medium cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight, making it ideal for meal prep. Make-Ahead: You can roast the sweet potatoes and cook the quinoa up to 2 days in advance. Assemble with fresh vegetables and dressing just before serving for the best texture. Variations: Add chickpeas or feta cheese for extra protein and flavor. Substitute parsley with fresh cilantro or mint for a different herb profile.