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Sweet Potato Quinoa Salad 8 | Sweet Caramel Sunday
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5 from 4 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: bbq, Lunch, Side
Cuisine: American, Australian, International
Keyword: sweet potato quinoa salad
Servings: 6
Calories: 573kcal
Author: Adrianne

Ingredients

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
  • cup granulated nuts
  • 200 g greek feta cheese
  • 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

Instructions

  • 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

  • Combine greek yoghurt and peanut butter in blender jug and blitz to combine 

Notes

  • 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. 

Nutrition

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