As warmer weather approaches, we like to eat wholesome hearty salads for dinner at least a couple of times a week. This Quinoa Sweet Potato Mango Salad with pomegranates is one of our favorites! A healthy, easy quinoa salad recipe.
This quinoa sweet potato salad is fresh, delicious, good for you, and easy to make for dinner, cold lunch, or any occasion!
Making the salad as hearty as possible
I find that salads made with grains are heartier and work very well for meals. Add to that complex carbohydrates like nutrient-rich sweet potatoes, and any other vegetables of your choice and you've got a great lunch or dinner going for you. Of course, feel free to supplement with paneer, tofu, eggs, chicken, or any kind of beans to make it even more robust.
Adding fruits to a savory quinoa salad
We are not yet getting the best mangoes in the market, but I couldn't resist buying a couple and adding them to this salad along with some ruby red pomegranate arils. Oh yes, you want that those fresh, juicy bits in there..so many fabulous textures and flavors! That's what a good salad is about.
To make the salad even better and healthier
I like to serve my salads as a platter with some sides of whatever vegetables are available at home and in season.
This one got:
- sauteed garlic red amaranth leaves
- skillet roasted cherry tomatoes ( you can serve them raw)
- smashed avocado
This is completely optional, but it does make for a pretty presentation, I can offer even more nutritional variety to the meal and everyone takes as much of these extra veggies as they want!
More Easy Salad Bowl Recipes
Roasted Sweet Potato Chickpea Salad
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this healthy and easy quinoa salad recipe as much as we do!
📖 Recipe
Quinoa Sweet Potato Salad
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 Sweet potatoes, diced I like to keep the peel on.
- 1 Tbsp Extra virgin Olive oil
- 2 small Carrots, diced
- 2 small Cucumbers, diced
- 1/4 cup Pomegranate arils
- 1/2 Mango, diced
- Small handful Parsley, finely chopped
- Salt & coarsely ground black pepper to taste
- 1 tsp Red Chilli Flakes
- Mashed avocado & Pan roasted cherry tomatoes to serve with the salad Optional
Vinaigrette
- 2 tsp Red wine vinegar
- Juice of 2 lemons
- 2 tbsp Extra virgin Olive oil
- 1 tsp Cumin powder
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- Salt & coarsely ground black pepper to taste
Instructions
- Preheat your oven to 220C.
- Toss the diced sweet potatoes with olive oil, salt, pepper and chilli flakes. Spread evenly on a baking tray and roast till cooked through, about 25 - 30 minutes. Do flip them over a couple of times while roasting. Let cool.
- In the meanwhile, rinse the quinoa very well and place in a saucepan. Add 2 cups of water to your 1 cup of quinoa. Let it come to boil, lower the heat and cover the pan. Cook for about 15 minutes, till all the water has been absorbed. Let it stay covered for a few minutes, then fluff it up with fork.
- Spread the cooked quinoa on a tray to cool it.
- In a large mixing bowl, add the cooled quinoa, sweet potatoes, cucumber, carrots and pomegranates. Toss well with the vinaigrette. Taste and adjust seasoning for taste.
- Now gently mix in the mangoes and parsley. Serve immediately or refrigerate for a few hours and serve chilled.
- If you want leftovers, then add mango just before eating. It tends to get a little mushy the next day.
Vinaigrette:
- Combine all the ingredients in a screw top jar and close the lid tightly and shake it till its all blended well. Taste and adjust for seasoning.
[…] roasted like in my Sweet Potato Fries, in salads like these Sweet Potato Chickpea Salad and Quinoa Sweet Potato Salad , in soups like this Roasted Sweet Potato Pumpkin Soup. They make a healthy snack, just simply […]