Simple Quinoa Salad with Baked Cinnamon Sweet Potatoes

Quinoa salad has become one of my favorite meals! Quinoa adds color, texture, and nutrients to what would normally be a basic salad! This ancient grain also gives summery salads a nice fall flare! Add in some baked sweet potatoes, cranberries, and walnuts for a crisp and delicious fall lunch!

This is a simple recipe that only uses accessible and fresh ingredients! So let’s take a look at what makes up this delicious quinoa salad!

A Closer Look…

Quinoa

In my opinion, quinoa is one of the most beautiful foods when it is prepared. It is fluffy, colorful, and just emanates healthy vibes! Quinoa is a complete protein (has all amino acids), is high in fiber, and contains many vitamins and minerals! We love quinoa! I would recommend using the tricolor quinoa (Amazon, or Walmart) or the red quinoa to add some color to your salads!

White Sweet Potato

I really enjoy white sweet potatoes compared to the traditional orange sweet potato. They have a more mild flavor but still have a fall flare. For this recipe, I toss the potatoes in olive oil, cinnamon, and salt and then throw them in the oven! The process is easy and the result is delicious! Sweet potatoes contain many vitamins like vitamin C and B vitamins!

Toppings

My favorite toppings for this quinoa salad are dried cranberries and sliced almonds. However, you can also use walnuts, other dried fruits, seeds, and more! There is a lot of creative freedom here so don’t be afraid to use it to create your ideal fall quinoa salad!

If you really enjoy salads check out my delicious Easy and Refreshing Vegan Buddha Bowl! Again, made with simple, accessible, and delicious ingredients!

So let me know what you think about this vegan quinoa salad in the comments below! I would love to get your feedback!

Print Recipe

• The Potatoes
• 1 large white sweet potato (cubed)
• 1 tablespoon olive oil
• 1 tablespoon cinnamon powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• The Salad
• 2 servings quinoa (cooked)
• 2 cups romaine lettuce (chopped)
• 2 cup spinach (chopped)
• Dried cranberries, sliced almonds, walnuts, etc.
• The Dressing
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon olive oil
• 1/2 tablespoon ground ginger
• 1/2 teaspoon topping salt
• 1/4 teaspoon pepper

1

Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with foil.

2

Wash and cube the potatoes and then lay out on a clean dish towel to dry.

3

Place the potatoes in a large tossing bowl and add in the olive oil, cinnamon, salt, and pepper.

4

Toss until all the potatoes are evenly coated (use your hands a little)

5

Spread out evenly on the lined baking sheet.

6

Bake for 40 minutes or until tender, flipping half way through.

7

In the meantime, cook the quinoa according to the directions on the package.

8

Wash and chop the lettuce and spinach, and then place them in a medium serving bowl.

9

Once the potatoes and quinoa are cooked, allow them to cool down slightly before adding them to the salad.

10

Top with cranberries, walnuts, almonds, etc.

11

Whisk all ingredients in a small bowl and then drizzle over the prepared salad. Enjoy!