Sweet Potato Quinoa Salad
This delicious Sweet Potato Quinoa Salad is a meal for a night when you have vegetarian guests or are looking to eat less meat. The combination of sweet potato and beetroot is complimented by the peanut butter drizzle. There is also some chick peas, granulated nuts and feta for texture!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: bbq, Lunch, Side
Cuisine: American, Australian, International
Keyword: sweet potato quinoa salad
Servings: 6
Calories: 573kcal
Sweet Potato Quinoa Salad
- 2 cups dried quinoa
- 4 cups water
- 2 small sweet potatoes or 1 large
- 1 420g cubed beetroot
- 1 450g chickpeas
- ⅓ cup granulated nuts
- 200 g greek feta cheese
- ⅓ cup olive oil
- 1 tablespoon chilli flakes
- 1 tablespoon thyme
- 1 teaspoon himalayan rock salt
- 1 teaspoon cracked black pepper
Peanut Butter Yoghurt Drizzle
- ¾ cup low fat greek yoghurt
- ¼ cup crunchy peanut butter
Heat oven to 180 degrees and line a baking tray with grease proof paper
Peel sweet potato, then chop into small cubes
In a small bowl, add olive oil, chilli flakes, thyme, salt and pepper, stir to combine
Use the olive oil mix and a pastry brush to coat all of the pieces of sweet potato, then place baking tray into oven for 20 minutes
Use a medium sized saucepan and add the 4 cups of water and 2 cups of dried quinoa. Bring to the boil, then reduce heat to a medium temperature. Stir occasionally and remove from the heat when all of the water is absorbed
Drain beetroot (do not rinse).
Drain and rinse chickpeas
Chop up feta into small cubes
Add to the salad bowl quinoa, sweet potato, beetroot, chickpeas, granulated nuts and feta
Dress and toss salad
Peanut Butter Yoghurt Drizzle
- For nut allergies, substitute is roasted wasabi peas instead of the granulated nuts and basil pesto instead of the peanut butter in the drizzle
- Crunchy peanut butter = best kind of peanut butter ever!
- The danish style feta cheese has much less texture and is less softer. You can use it, but for a bit of bite, I think the greek one is the winner
- Make either 1 ⅕ times or double the drizzle if you want the salad to last for a few days and you can re drizzle each portion as you serve it.
Calories: 573kcal | Carbohydrates: 51g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 878mg | Potassium: 617mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6755IU | Vitamin C: 2.9mg | Calcium: 262mg | Iron: 4mg