American Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Here's a salad I've been making constantly because it's so quick and satisfying. The whole thing comes together in under an hour, and most of that is just cooking time you can spend doing something else. What I love most is that quinoa is packed with complete protein, so this actually keeps me full for hours, unlike lighter salads. The roasted sweet potatoes add natural sweetness and creaminess, while the fresh vegetables keep everything bright and crunchy. It's the kind of dish that tastes restaurant quality but honestly couldn't be simpler to throw together. Perfect for meal prep or when you want something nourishing that doesn't require much fussing around.
Ella x
Ingredients
- 400quinoa
- 400roasted sweet potatoes
- 200cherry tomatoes
- 150cucumber
- 100red onion
- 50 mlapple cider vinaigrette
- 20 mlolive oil
- 10 gdijon mustard
- 2 gsalt
- 1 gpepper
- 20 gfresh parsley
Detail level
Instructions
- 1
Preheat oven to 200°C. Roast the sweet potatoes for 20 minutes, or until tender. Let cool.
Tip: Use a mandoline to get even slices of sweet potato.
- 2
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cherry tomatoes, cucumber, and red onion.
Tip: Toss gently to combine.
- 3
In a small bowl, whisk together the apple cider vinaigrette, olive oil, Dijon mustard, salt, and pepper until smooth.
Tip: Adjust seasoning to taste.
- 4
Pour the dressing over the quinoa mixture and toss to coat.
Tip: Garnish with fresh parsley and serve.
- 5
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Tip: This salad can be made ahead and refrigerated for up to 24 hours.
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