Curried Quinoa Sweet Potato Salad

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If you haven't tried quinoa, it had a nice texture and nutty flavor - and we all know that whole grains are good for us! You can use quinoa as a substitute for couscous in almost any dish.

Preparation time: 25 minutes
Cooking time: 15 minutes


Dietary guidance: v 


1 large sweet potato, peeled and diced
1 c. quinoa
1/3 c. chopped fresh cilantro
chopped cashews (optional)
orange-curry viniagrette:
1 tsp. orange zest
1/4 c. orange juice
1/8 c. apple cider vinegar
1-2 Tbsp. honey
1/4 c. canola or olive oil
1 tsp. curry powder
1/4 tsp. ground cumin
salt and pepper to taste


Rinse the quinoa and place in a saucepan with 2 cups water and a bit of salt. Boil and then reduce to a simmer for 10-15 minutes, or until tender. Quinoa stays a little bit chewy/al dente. Meanwhile, boil the sweet potatoes in water until soft but still firm (also about 10-15 minutes).

Viniagrette: Mix up the orange zest and juice, honey and apple cider vinegar with a whisk, then whisk in the oil and add spices. These amounts are approximations since I'm trying to write down what I just threw together until it tasted right...

Mix together quinoa, sweet potatoes and viniagrette. Unless you are serving it right away, wait to add cilantro when it has cooled to room temperature or it will "cook" and turn an ugly brownish color. Can serve this salad warm, room temp or cold - whatever your preference. Add the cashews as a garnish for a little crunch if desired.

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