Sweet Potato Quinoa Salad with Spicy Peanut Sauce
- Total Time: 40 minutes
- Yield: Serves 4
Description
Hearty and healthy, this vibrant salad is packed with flavor. The spicy peanut sauce adds a delicious kick.
Ingredients
Salad
- 1 cup (240 ml) quinoa, uncooked
- 3 cups (720 ml) sweet potato, diced (about 2 medium sweet potatoes)
- 1 1/2 cups (360 ml) sugar snap peas
- 1/2 head of cauliflower, chopped
Sauce
- 1/4 cup (60 ml) rice vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp fresh minced ginger
- 3 cloves garlic, minced
- 2 tbsp (30 ml) sesame oil
- 1 tbsp honey
- 1 tbsp peanut butter
- 1/2 cup (120 ml) thinly sliced green onions
Instructions
Salad
- First, make the quinoa.
- Combine quinoa with 2 cups of water. Bring to a boil, reduce heat and cover, simmering until quinoa is cooked, about 12-15 minutes. I start checking mine after 10 minutes to stir and make sure the bottom isnt burning.
- While the quinoa is cooking, you can also start cooking the sweet potatoes.
- Bring large pot of water to boil. Add sweet potatoes and cook until tender, about 10 minutes.
- During the last 5 minutes, add the cauliflower to sweet potatoes.
- During the last 2 minutes, add the snap peas to sweet potatoes and cauliflower and blanch for 2 minutes, until bright green.
- Pour veggies into a strainer and let cool slightly.
Sauce
- Combine all ingredients in a small bowl and whisk well to combine.
- Combine cooked quinoa with veggies and drizzle with dressing.
- Toss to evenly distribute dressing throughout veggies and quinoa.
- Top with green onions.
- Serve at room temperature or cold.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
Frequently Asked Questions
Can I make the sweet potato quinoa salad ahead of time?
Yes. Cook the quinoa and roast the sweet potatoes up to 2 days ahead. Keep the peanut sauce separate and toss everything together just before serving.
How do I make the peanut sauce less thick?
Whisk in warm water, one tablespoon at a time, until you reach a pourable consistency. The sauce thickens in the fridge, so thin it again before serving if made ahead. 
Is this salad served warm or cold?
Both work. It is good warm as a main dish or cold as a packed lunch. The flavors develop further once cooled.
Can I add protein to make this more filling?
Baked tofu, edamame, or grilled chicken all work well. Add on top just before serving.
What can I substitute for quinoa?
Farro, brown rice, or couscous all make good swaps. Cook them according to their package directions and use the same quantity.
This makes 4-6 servings. It’s approximately 375 calories for 5 servings.
Hi, just wondering how much people this recipe serves and what the nutrition information is as well?
Thanks!