Ingredients
Step-by-Step Instructions
Tips for Success
Cook ingredients ahead. Cooking the quinoa and/or roasting the vegetables in advance will save you time so you can just combine everything the day of, making it even easier to feed your hungry kiddos a hearty meal. Refrigerate. While you can enjoy this salad immediately, I recommend refrigerating for a couple of hours to allow the flavors to meld.
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Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me! I like to cook a large batch of quinoa to enjoy throughout the week. It is versatile and nutritious, and making it in advance makes my life a whole lot easier on busy days. I love to add it to chicken quinoa casserole, beef quinoa meatballs, sweet potato patties, and overnight quinoa oats. This salad is easy to whip up quickly once the ingredients are cooked, and it can be enjoyed warm or cold depending on when you are eating it and how your little ones prefer it.
Quinoa – Yellow quinoa is my preference for this recipe, although you can use another variety if that’s what you have on hand. Quinoa packs some great plant-based protein into this recipe, and you can make a large batch to meal prep and use throughout the week. Vegetables – Sweet potatoes provide a sweet, creamy texture, and beautiful color to this dish. Red bell pepper and red onion add crunch to this hearty recipe, creating a medley of fiber and flavor that your little ones will love. Roasting the vegetables for this recipe makes them sweeter and softer for little ones to eat, and gives the quinoa something to stick to for little hands to pick up. Dressing – The zingy dressing made with lemon juice, lemon zest, balsamic vinegar, oil, and maple syrup/honey makes this salad the flavorful and delicious delight that it is. The perfect blend of tart and sweet, you will love the combination of flavors with the other ingredients and how easy it is to make this dressing.
Store any leftover sweet potato quinoa salad in an airtight container in the refrigerator for up to three days. Store in individual containers for a healthy lunch the next day. If you are planning to make this a day or two in advance, store the dressing in a separate container in the fridge. I wouldn’t freeze this recipe.
