Quinoa Salad with Roasted Sweet Potato and Chickpeas
A simple and satisfying salad that's perfect for lunch or dinner. The roasted sweet potatoes add a touch of sweetness, while the chickpeas provide protein and fiber. The red onion and cilantro add a bit of crunch and brightness, and the lemon-olive oil dressing ties everything together.
I first came up with this recipe on a whim one night when I was trying to use up some leftover quinoa and roasted sweet potatoes. I was pleasantly surprised by how well the flavors worked together, and I've been making it ever since. This salad is a great way to use up any leftover roasted vegetables, and it's also a good make-ahead meal. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Quinoa Salad with Roasted Sweet Potato and Chickpeas Quinoa Salad with Roasted Sweet Potato and Chickpeas Quinoa Salad with Roasted Sweet Potato and Chickpeas Quinoa Salad with Roasted Sweet Potato and Chickpeas
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup quinoa, rinsed
  • 1 medium sweet potato, peeled and cubed
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss sweet potato cubes with olive oil, cumin, salt, and pepper.
  3. Spread sweet potato cubes on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  4. While the sweet potatoes are roasting, cook quinoa according to package directions.
  5. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
  6. In a large bowl, combine quinoa, roasted sweet potatoes, chickpeas, red onion, and cilantro.
  7. In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.
  8. Pour dressing over the salad and toss to coat.
Why It Works
  • The sweet potatoes add a touch of sweetness to the salad, while the chickpeas provide protein and fiber.
  • The red onion and cilantro add a bit of crunch and brightness to the salad.
  • The lemon-olive oil dressing ties everything together and adds a touch of acidity.
  • This salad is a great way to use up any leftover roasted vegetables.