Quinoa Salad
As the weather warms up, there’s nothing better than a fresh, vibrant quinoa salad to brighten your meals. This healthy quinoa salad recipe is packed with roasted sweet potato, spinach, mint, creamy goat cheese and juicy pomegranate. All brought together with a tangy balsamic lime dressing. It’s a versatile dish that works beautifully as a side salad with barbecued lamb, chicken, steak, or salmon. Or as a light, nourishing lunch or dinner on its own.
What makes this salad so special is how simple it is to prepare without compromising on flavour. Each bite delivers a delightful mix of textures and tastes, making it a crowd-pleaser for family meals, dinner parties or healthy weeknight dinners. Quick to make, nutrient-packed and bursting with colour, this quinoa salad is the perfect addition to any summer menu.
Whether you’re a busy home cook, a parent looking for easy salad recipes, or someone who loves fresh, healthy meals, this quinoa salad is one you’ll return to time and time again.
Quinoa Salad
Ingredients
- 1 sweet potato, or ½ pumpkin, cut into cubes
- 1 Spanish onion, cut into cubes
- Olive Oil
- Salt and Pepper
- 2 cups quinoa
- 2 cups chicken stock
- 2 handfuls baby spinach leaves
- 100 g feta or goats cheese (crumbled)
- 1 handful fresh mint
- ½ avocado, diced
- ½ pomegranate or
- ⅓ cup dried sweetened cranberries (optional)
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- Squeeze half a lime
- Salt and Pepper
Instructions
- Preheat your oven to 180ºC and line a baking tray with baking paper.
- Place the sweet potato and onion cubes on the prepared tray. Drizzle with oil, season with salt and pepper, and toss to coat. Spread the vegetables out evenly on the tray. Roast for 20-30 minutes, tossing halfway through, until the vegetables are tender.
- While the vegetables are roasting, rinse the quinoa under running water until the water runs clear. Place the quinoa in a saucepan with the stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 12 minutes or until all the liquid is absorbed and the quinoa is tender. Remove from the heat, leave covered for 5 minutes, then fluff the grains with a fork.
- While the quinoa is cooking, prepare the dressing by whisking the ingredients together in a bowl, or combine them in a jar with a lid and shake until well mixed.
- After fluffing the quinoa, transfer it to a large bowl. Pour the dressing over the quinoa and stir gently to combine. Leave the mixture to cool.
- When you're ready to serve, stir the roasted vegetables and the remaining ingredients through the dressed quinoa.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
