Quinoa Salad With Roasted Sweet Potato And Toasted Pepitas


Roasted sweet potatoes and toasted pumpkin seeds combine deliciously together
to make this dish a favorite!

Quinoa Salad With Roasted Sweet Potato And Toasted Pepitas

Prep Time 45 minutes
Total Time 45 minutes
Servings 6


  • cups of cooked quinoa
  • 2 medium sweet potatoes chopped into bite-sized pieces
  • Sea salt pepper
  • 1 small onion
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of balsamic or red wine vinegar
  • ½ teaspoon of garlic powder
  • ¼ cup fresh parsley chopped
  • ¼ cup toasted pumpkin seeds pepitas


  • Preheat oven to 400°F.
  • Toss sweet potato with 1-2 tablespoons olive oil and sprinkle with salt.
  • Roast until golden brown and easily pierced with a fork (about 35 minutes). Then, set roasted sweet potato aside.
  • Sauté the onions until soft, about 5 minutes.
  • Add roasted sweet potatoes, parsley, and sautéed onions to quinoa.
  • Whisk olive oil and vinegar together, add salt and pepper and garlic powder to taste.
  • Pour over quinoa and toss together gently.
  • Garnish with toasted pumpkin seeds.
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