Skip to Main Content
Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way.

Quinoa and Sweet Potato Salad

Quinoa Potato Salad1 cup dry quinoa
2 cups vegetable stock
1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice

• Preheat the oven to 350°F.
• Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.
• Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.
• In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.

Makes 4 servings

      Commenting is closed.
      • Sarah says:

        I came across these recipes by googling and I can’t believe I didn’t know about them before! This looks SO TASTY.
        I’m going to make it for dinner tonight – and based on what bunnylove said, I’ll be making it many more times to come!

      • bunnylove says:

        This is so good I made it twice this week. It’s great the next day. I served it with organic broccolini. LOVE IT! Thanks for a great recipe.

      • petlover says:

        I love all the great recipe ideas I find here, especially how seasonal ingredients are used. I can really feel good about the meals I prepare. Thank you

      Connect With PETA