This quinoa salad is instant fuel. It’s what I like to call a “power meal.” Between the garlic and sage roasted potatoes, the crumbled goat cheese and the fluffy quinoa, it is warm and satisfying. This recipe requires hardly any prep time. Make sure to put the sweet potatoes in the oven about 10 minutes before you start the quinoa, so they are done at the same time.
Never had quinoa before? The Savvy Vegetarian has more information and tips on how to cook quinoa here.
I usually only make this for myself, but I’ve doubled the recipe to share with you. 
Quinoa with Roasted Sweet Potatoes, Avocado & Goat Cheese
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A satisfying and nutritious quinoa salad featuring garlic and sage roasted sweet potatoes, creamy avocado, and tangy goat cheese.
Ingredients
- 1/2 cup (120 ml) dry quinoa
- 1/2 large sweet potato, cubed
- 2 tsp olive oil
- 1/4 tsp dried sage
- 1/4 tsp garlic salt
- 1/2 avocado, cubed
- 1/4 cup (60 ml) crumbled goat cheese
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the cubed sweet potatoes, olive oil, dried sage, and garlic salt. Toss well until the sweet potatoes are evenly coated with the oil and herbs.
- Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cubed avocado, and crumbled goat cheese. Toss gently to combine.
- Season with freshly ground pepper to taste. Serve warm.
Notes
- Start roasting the sweet potatoes about 10 minutes before cooking the quinoa so they finish at the same time.
- This dish is best served warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to double the recipe for more servings.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 7 grams
- Protein: 10 grams
- Cholesterol: 15 mg
If You Liked This Recipe, You’ll Love These
- Colorful Quinoa with Butternut Squash, Fennel and Radicchio
- Turkey and Coconut Milk Chili
- Veggie-Loaded Twice Baked Potatoes
- Colorful Quinoa Kichdi
Frequently Asked Questions
Why should the sweet potatoes go into the oven before the quinoa starts cooking?
The article specifically says to put the sweet potatoes in about 10 minutes before starting the quinoa so they finish at the same time. The sweet potatoes roast at 400°F for 20–25 minutes, while the quinoa simmers for 15 minutes and then rests covered for 5 minutes — starting them together would leave the quinoa sitting while the potatoes finish.
What do the dried sage and garlic salt add to the roasted sweet potatoes?
The 1/4 teaspoon of dried sage and 1/4 teaspoon of garlic salt are tossed with the cubed sweet potatoes and 2 teaspoons of olive oil before roasting. Sage adds an earthy, slightly peppery note that balances the sweet potato’s natural sweetness, while the garlic salt seasons the potatoes from the outside in as they caramelise.
