5 from 9 votes
Sweet Potato Quinoa with Lemon Feta Vinaigrette
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!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
5
servings
Calories:
304 kcal
Course:
Side Dish
Cuisine:
American, Vegetarian
Ingredients
- 1 sweet potato or two medium, large
- garlic powder
- ground cayenne pepper or sweet paprika if preferred
- salt to taste
- black pepper to taste
- 1 cup quinoa
- 1 1½ cups water
- ¼ cup parsley fresh chopped
- 3-4 TBSP green onion fresh, chopped
- feta cheese optional, extra, for topping
LEMON FETA VINAIGRETTE
- lemon juice of 1
- 1 clove garlic peeled, smashed, and minced, fresh
- 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 feta cheese crumbled
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.
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 304
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.