Quinoa and Roasted Sweet Potato Salad with Lemon Vinaigrette

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Colorful, full of flavor and texture salad. Can be served hot, room temperature or cold. Either way it’s delicious! I served it as a side dish with a pan seared cod, but if you would like, you can make it vegetarian dinner. Quinoa and all the vegetables make a full nutritious meal.

Quinoa and Roasted Sweet Potato Salad

Recipe by ZivileCourse: Salad, Main, Side dish, AppetizersDifficulty: Easy


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  • Salad
  • 4 Persian cucumbers, diced in bite size pieces

  • 3 cups cooked quinoa (any kind will work)

  • 1 small bunch cilantro, roughly chopped

  • 1 small bunch flat leaf parsley

  • 2 medium size avocados, diced in bite size pieces

  • 2 cups of thinly shredded red cabbage

  • 1 medium onion, thinly sliced

  • 3 large sweet potatoes, oven roasted in1 inch bites with olive oil, salt and garlic powder

  • Lemon Vinaigrette
  • 1/2 cup of olive oil

  • 1/4 cup of freshly squeezed lemon juice

  • 1 tsp. sea salt

  • 1 garlic clove

  • Zest from 1 lemon

  • 1/2 tsp. black pepper

  • 2 tbsp. whole grain Dijon mustard

Let’s make it

  • Mix all the ingredients for the vinaigrette until emulsified.
  • Carefully mix all the salad ingredients with the lemon vinaigrette and serve. I served it with a pan seared cod.
  • Enjoy!

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