Sweet Potato Quinoa with Lemon Feta Vinaigrette

Name: Sweet Potato Quinoa with Lemon Feta Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Ingredients: 1 large sweet potato; garlic powder; ground cayenne pepper; salt and pepper; 1 cup quinoa; 1 1½ cups water; ¼ cup fresh chopped parsley; 3-4 TBSP fresh chopped green onion; extra feta for topping; Juice of 1 lemon; 1 clove fresh garlic; ¼ cup olive oil or avocado oil; 1-2 TBSP white wine vinegar; ⅛-¼ tsp salt; ⅛-¼ tsp black pepper; ⅛-¼ dried oregano leaves; ½ cup crumbled Feta cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
5 servings
Calories
304 kcal
Course
Side Dish
Cuisine
American, Vegetarian

Sweet Potato Quinoa with Lemon Feta Vinaigrette

Reese Morris

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This Sweet Potato Quinoa is topped with a tasty homemade lemon feta vinaigrette for a delicious warm and cozy side dish that doubles as a chilled salad!

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Ingredients

Servings

1 large sweet potato or two medium
garlic powder
ground cayenne pepper or sweet paprika if preferred
salt and pepper to taste
1 cup quinoa
1 1½ cups water
¼ cup fresh chopped parsley
3-4 TBSP fresh chopped green onion
extra feta for topping (optional)

LEMON FETA VINAIGRETTE

Juice of 1 lemon
1 clove fresh garlic (peeled, smashed, and minced)
¼ cup olive oil or avocado oil
1-2 TBSP white wine vinegar
⅛-¼ tsp salt
⅛-¼ tsp black pepper
⅛-¼ dried oregano leaves
½ cup crumbled Feta cheese

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Instructions

Preheat oven to 400℉. Clean and peel sweet potato(es) and dice into ½-inch cubes.
In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread cubed potatoes, spaced, on baking sheet. Roast for 30 minutes or until desired crispiness is reached.
While the sweet potato roasts, cook quinoa, make the dressing, and prep remaining ingredients. This way once the potatoes are ready you can dive in!
Next rinse and drain your quinoa using a mesh strainer or sieve.
Bring a small pot to medium-high heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa!
Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
To make the lemon feta vinaigrette. Add dressing ingredients to a bowl and whisk well to break down the feta. Set aside.
Once quinoa is ready, fluff with a fork and season with salt and pepper to taste and transfer to a large bowl to cool.
Top quinoa with roasted sweet potato, green onion, and parsley. Whisk dressing once more and add half to the bowl. Mix well and serve with remaining dressing to add to taste. Enjoy!
If you're a big fan of chilled quinoa salads (I love them!) any leftovers can absolutely be saved for lunch the next day! Simply store in an airtight container in the fridge for 1-3 days.

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 304kcal (15%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Cholesterol 13mg (4%) Sodium 264mg (11%) Potassium 384mg (11%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 6770IU (135%) Vitamin C 6mg (7%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 304 kcal

% Daily Value*

Calories	304kcal	15%
Carbohydrates	32g	11%
Protein	8g	16%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Cholesterol	13mg	4%
Sodium	264mg	11%
Potassium	384mg	8%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	6770IU	135%
Vitamin C	6mg	7%
Calcium	116mg	12%
Iron	2mg	11%