Quinoa & Sweet Potato Salad

Tuesday, March 26, 2019

Spring is here, and also the get ready for summer body.  A few months back I made a great tasty lunch,and I thought this would be a great addition for anyone needing a quick healthy recipe. In just 35 minutes you”ll have the most satisfying salad EVER!
Roasted veggies, quinoa, cranberries, cashews, and edamame some of my favorites ingredients. It is gluten free, vegan and vegetarian, and even if you decided to make this salad for the upcoming holidays, I can assure you your family will love it.

    Let’s talk about preparing this salad. 

Simply cut your sweet potatoes into cubes and season it with the ingredients below; however if you wish to add other ingredients to your potatoes by all means do so. Bake your sweet potatoes for 25 minutes and TA-DA! is going to smell A-MAZING! 
For your quinoa you can use whatever quinoa you have on your pantry, I only had the multicolored and I absolutely love the way it looks on the salad. The quinoa you can follow the directions based on your box. I don’t really like (non-tasty Quinoa) so I always try to improvised and add ingredients to intensify the flavor. I used vegetable broth, salt, and also I’m really loving Eatloisa adobo seasonings. It gave the quinoa so much flavor and it taste so delicious. If you don’t have eatloisa adobo you can add whatever you’d like to the quinoa or just skip this part. With the vegetable broth and salt it also taste really good.

Also, chop up you spinach and toss all the ingredients together. If you don’t have spinach you can use any greens.
Super easy, right?!

Quinoa & sweet potatoes salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Category: lunch
Cuisine: salads

Serving Size: 3-4

  • 1 cup quinoa
  • 2 cup vegetable broth
  • 1/2 tbsp of eatloisa adobo organic seasoning (optional) 
  • 3 sweet potatoes (peeled and cut into cubes)
  • 1/2 of red onion (diced)
  • 3/4 cups of spinach (cut your spinach)
  • 2 tbsp olive oil
  • 3/4 tsp paprika
  • 3/4 tsp garlic powder
  • salt (to taste)
  • pepper (to taste)
  • dried cranberries
  • cashews
  • edamame
  1. Pre- heat the oven to 400 degrees
  2. In a sheet pan add sweet potatoes, smoked paprika, garlic powder, salt and pepper to taste and bake in oven for 25 minutes until golden crispy.
  3. In a pan on medium high heat combine vegetable broth, quinoa and eat loisa adobo seasoning let that simmer for 5 minutes, stirring occasionally so it wont stick. Once all the vegetable broth is dry, cover quinoa for 15 minutes. (You can also follow the instructions on your quinoa box)
  4. Add the sweet potato, quinoa, spinach, cashews, and edamame to a large mixing bowl and gently stir everything together.
  5. Add salt and pepper to taste.
You can add any toppings of preference.


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