This quinoa salad is light, flavorful, and easy to make.
Perfect for lunches, meal prep, or a simple side dish.
This quinoa sweet potato salad is one of those recipes that never fails – light yet filling, colorful, and full of texture. Between the soft roasted sweet potatoes, fluffy quinoa, and crunchy toasted almonds, every bite has a bit of everything. Add a handful of herbs, a quick lemon-honey dressing, and it becomes that perfect mix of sweet, salty, and citrusy freshness you’ll want to make again and again.
Why You’ll Love This Quinoa Sweet Potato Salad Recipe
- Packed with flavor and texture – creamy, crunchy, herby, and bright.
- Easy to prep ahead for lunches or light dinners.
- A great base for adding your favorite veggies or proteins.
- Naturally vegetarian and gluten-free.
Watch How It’s Made
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Ingredients (2–3 servings)
- ½ cup uncooked quinoa
- 1 medium sweet potato, peeled and cubed
- ¾ cup peas (fresh or frozen)
- ⅓ cup toasted almonds
- ½ small red onion, finely diced (about ⅓ cup)
- 1 handful fresh herbs — mint, cilantro, and chive
Dressing:
- 1½ tbsp olive oil
- 1½–2 tbsp lemon juice
- Zest of ½ lemon
- 1 tsp runny honey
- Salt and pepper, to taste
Variations and Add-Ins for Quinoa Sweet Potato Salad
- Add cheese: Crumbled feta makes it a delicious quinoa sweet potato feta salad.
- Boost protein: Add chickpeas for a quinoa chickpea sweet potato salad.
- Make it green: Mix in arugula, spinach, or kale for a quinoa roasted sweet potato salad with extra color.
- Try other nuts: Swap almonds for pecans or walnuts.
- Spice it up: Add chili flakes, cumin, or a pinch of cayenne to the dressing
How to Make Quinoa Sweet Potato Salad
- Cook the quinoa: Wash and soak 20 min, then cook in salted boiling water for 8 min. Drain and let steam.
- Roast the sweet potatoes: Cut into small cubes, toss with olive oil and salt, bake at 180 °C (350 °F) for 30-35 min until tender.
- Blanch the peas: Boil 1–1½ min, then cool in ice water for bright color.
- Toast the almonds: Fry or dry-toast until golden.
- Make the dressing: Shake or whisk olive oil, lemon juice, zest, honey, salt, and pepper until creamy.
- Assemble: Combine everything, drizzle the dressing, and toss gently.
Tips for the Best Quinoa Sweet Potato Salad
- Soak the quinoa first — it helps remove bitterness and makes it fluffier.
- Salt your quinoa water — like pasta water, it seasons the grain from within.
- Cut the sweet potato small and even for quicker roasting.
- Let quinoa steam dry before mixing — that’s what keeps it light and not mushy.
- Mix the dressing separately for proper emulsification, preferably shake in a jar.
- Always keep the mint — it’s the secret to balancing sweetness from the peas and sweet potato.
Storage Tips
Store in an airtight container in the fridge for up to 3 days.
If you’re making it ahead, store the dressing separately and toss right before serving to keep the textures fresh and vibrant.
More Colorful Salad Recipes You’ll Love
If you enjoy this quinoa salad, you’ll love these vibrant, flavor-packed salads too:
- Lentil Beetroot Salad Recipe with Lemon-Cumin Dressing – earthy, citrusy, and full of herbs.
- Easy Quinoa Apple Salad with Honey Mustard Dressing – crunchy, fruity, and refreshing.
- Best Wild Rice Salad Recipe with Apples and Grapes – colorful, nutty, and perfect for gatherings.
- Easy Quinoa Salad with Cherries, Herbs & Crunchy Walnut Topping – sweet, herby, and full of texture.
Are You Ready to Make This Salad?
Bright, hearty, and bursting with flavor — this quinoa sweet potato salad is your next go-to. Whip it up once and it’ll find its way into your weekly rotation.
Quinoa Sweet Potato Salad
Ingredients
For the Salad:
- ½ cup uncooked quinoa
- 1 medium sweet potato, peeled and cubed
- ¾ cup peas (fresh or frozen)
- ⅓ cup slivered almonds, toasted
- ¼ small red onion, finely diced (about ⅓ cup)
- 1 handful mixed herbs (mint, cilantro, and chive), chopped
For the Dressing:
- 1½ tbsp olive oil
- 1½-2 tbsp lemon juice
- Zest of ½ lemon
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Soak the quinoa: Cover with water and let sit for 20 minutes. Drain well.
- Cook the quinoa: Add to boiling salted water and cook for about 8 minutes until tender. Drain and let it steam in a strainer for a few minutes so it becomes fluffy.
- Roast the sweet potato: Toss the cubes with a drizzle of olive oil and a pinch of salt. Roast at 180°C (350°F) for about 30 minutes, or until soft and golden.
- Blanch the peas: Boil for 1–1½ minutes, then immediately transfer to ice water to stop cooking and keep the color bright.
- Toast the almonds: In a small pan, toast the slivered almonds with 1 tsp olive oil over medium heat until golden. Let cool.
- Make the dressing: In a small bowl or jar, whisk (or shake) together olive oil, lemon juice, lemon zest, honey, salt, and pepper until creamy.
- Assemble the salad: Combine quinoa, roasted sweet potato, peas, onion, herbs, and almonds in a large bowl. Pour the dressing over and toss gently to combine.
If you make this recipe, let me know how it turned out — I love hearing your twists and add-ins! I’d love it if you tag me when you share it.
