quinoa salad in a white bowl with woden spoons in it.

Sweet Potato Quinoa Salad

  • Author: Veronika's Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Category: Main Course, Salad, Side Dish
  • Cuisine: American


Sweet Potato Quinoa Salad with zesty citrus vinaigrette is a great healthy summer recipe that can be served with grilled salmon or chicken.



  • 1/2 cup quinoa
  • 4 cups arugula
  • 1 cup cherry tomatoes, diced in halves
  • 1 medium sweet potato, peeled, and diced
  • 1 avocado, pitted and diced
  • 1/3 cup Citrus Vinaigrette Salad Dressing


  1. Peel and dice a medium size sweet potato into 1×1 inch cubes, coat with a little bit of olive oil and bake for 20-25 minutes, until soft and baked through.
  2. Rinse ½ cup of quinoa in a fine mesh sieve, then put it together with 1 cup of water into a saucepan and add some salt. Bring it to boil over high heat, then reduce the heat to medium/low, cover with the lid and cook for about 10-15 minutes until fully cooked and the water in absorbed.
  3. To make the salad, mix all the ingredients in a salad bowl: arugula, cooked quinoa, roasted sweet potatoes, cherry tomatoes, and pitted and diced avocado. Add Citrus Vinaigrette and mix again until combined.


Tip for quinoa to water ratio: for one part quinoa use two parts water.

I like to use my Citrus Vinaigrette for this salad, though you can use your favorite one.


  • Serving Size: 1 person
  • Calories: 216
  • Sugar: 3.2
  • Sodium: 31.6
  • Fat: 10.4
  • Saturated Fat: 1.4
  • Carbohydrates: 27.8
  • Fiber: 7.3
  • Protein: 5.6

Keywords: Sweet Potato Quinoa Salad