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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

While the quinoa is cooking, peel the sweet potatoes and cut them into 1/2-inch cubes.

Step 4

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.

Step 5

Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.

Step 6

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.

Step 7

In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, arugula, dried cranberries, pumpkin seeds, and feta cheese (if using).

Step 8

Drizzle the dressing over the salad and toss gently to combine.

Step 9

Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 days.

Nutrition Facts

Serving size	(847.7g)

Amount per serving	% Daily Value*
Calories	2000.0

Total Fat 98.5g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 11.1g
Cholesterol 106.8mg	0%
Sodium 3922.6mg	0%
Total Carbohydrate 222.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 72.2g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 882.8mg	0%
Iron 14.0mg	0%
Potassium 969.0mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 11.6%

Carbs: 44.2%