Quinoa Salad with Sweet Potatoes and Carrots
This quinoa salad with roasted sweet potatoes and carrots is the kind that just gets better with time. The quinoa and roasted vegetables are tossed in a bright dressing of olive oil, lemon juice, and date syrup, which plays off the natural sweetness of the vegetables beautifully.
It holds up really well in the fridge, you can make it a day ahead and it’ll still taste great 3-4 days later. Add cooked chickpeas if you want to turn it into a full meal with extra protein.
Why You’ll Love This Recipe:
- Roasted sweet potatoes and carrots add natural sweetness
- Holds up beautifully in the fridge, tastes great days later
- Naturally vegan and gluten-free
- Easy to turn into a full meal with added chickpeas
Key Ingredients & Substitutions:
- Sweet potatoes and carrots – roasted until golden, which brings out their natural sweetness.
- Quinoa – cooked here like rice, sautéed briefly before adding water, rather than boiled in plenty of water like pasta (both methods work, this recipe uses the rice method). Always rinse quinoa well before cooking, it has a natural coating that tastes bitter and soapy if not rinsed off.
- Date syrup (silan) – adds sweetness to the dressing that complements the roasted vegetables. Maple syrup works as a substitute.
- Chickpeas – not part of the original recipe, but a great way to add protein and turn this into a full meal.
Pro Tips for Success:
- Cut the sweet potatoes and carrots to similar sizes (sweet potato slightly larger, carrot slightly smaller) so they roast at the same rate.
- Make the dressing in a jar with a lid, add everything and shake, it’s the easiest way to get it fully combined.
- Let the quinoa pot sit covered for at least 5 minutes after cooking, off the heat, this helps it finish steaming evenly.
Serving Suggestions
- Add cooked chickpeas for a protein-packed full meal
- Great for meal prep, tastes even better after a day or two
- Serve as a side with grilled tofu or a protein of your choice
FAQ
- How long does this salad keep? It holds up really well, you can make it a day ahead and enjoy it 3-4 days later.
- Can I substitute the silan? Yes, maple syrup works as a substitute.
- How do I turn this into a full meal? Add cooked chickpeas, tofu, or your favorite protein for a heartier, full meal.
Looking for more tasty recipes?
- Green Salad with Charred Broccoli and Avocado
- Farro Salad with Cauliflower, Fennel and Tahini Dressing
- Antipasto Brown Rice Salad
- Winter Green Salad
Quinoa Salad with Sweet Potatoes and Carrots
Ingredients:
For the quinoa:
- 1 cup quinoa rinsed and drained
- 1 tbsp olive oil
- ½ tsp salt
For the roasted vegetables:
- 1 medium to large sweet potato
- 2 carrots
- 1 red onion
- 3 tbsp olive oil
- ½ tsp salt
For the dressing:
- 2 tbsp olive oil
- 2 tbsp date syrup (silan) or maple syrup
- 2 tbsp lemon juice
- Pinch of salt
- Pinch of freshly ground black pepper
- ½ cup finely chopped parsley
Instructions:
- Prep the oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Prep the vegetables: Peel and cut the sweet potato into ½-inch (1.5-2cm) cubes. Peel and cut the carrots into ¼-inch (1cm) cubes. Slice the red onion lengthwise into eighths. Spread the vegetables on the baking sheet, drizzle with olive oil, and season with salt. Toss gently to coat, then spread into a single layer. Bake for 20-25 minutes, until golden and tender.
- Cook the quinoa: Meanwhile, heat the olive oil in a small pot. Add the rinsed quinoa and salt, and sauté, stirring, for 2-3 minutes. Add 2 cups of water, stir, and cover. Bring to a boil, then lower to low heat and cook until all the water is absorbed, about 25 minutes. Leave covered, off the heat, for at least 5 more minutes.
- Make the dressing: In a jar with a lid, combine all the dressing ingredients. Close and shake until smooth.
- Assemble: In a large bowl, combine the cooked quinoa, roasted sweet potato, carrots, and red onion, and the chopped parsley. Pour the dressing over everything and mix gently. Enjoy!
Notes:
- Rinsing the quinoa well before cooking isn’t optional, it removes a natural coating that otherwise leaves a bitter, soapy taste.
- Quinoa can be cooked like rice (sautéed briefly, then simmered in a measured amount of water, as done here), or like pasta, boiled in a large pot of water and drained. Both methods work well.
- Maple syrup can be used instead of silan (date syrup).
- Add cooked chickpeas for extra protein and a full meal.
- Keeps well in the fridge for 3-4 days.
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