Sweet Potato, Quinoa and Feta Salad
This sumac roasted sweet potato salad with quinoa, feta, chickpeas and spinach in a lemon vinaigrette is a healthy gluten-free salad that is packed with flavour - and one that keeps you full all afternoon!
I love making salads, even throughout winter, and this nourishing gluten-free quinoa salad is one I like to prepare at the weekend and then enjoy for lunch the next few days, adding the spinach just before serving as it can go watery.
The sumac adds a lovely sharp citrusy flavour to the sweet potato, and goes so well with the creamy feta and crunchy walnuts and pumpkin seeds. Feel free however to mix things up: swapping the sweet potato for butternut squash, lentils instead of chickpeas, or the feta for goats cheese (or leaving the cheese out altogether to make it a dairy-free / vegan salad).
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 100 g uncooked quinoa
- 700 g sweet potato cut into 1-2 cm cubes. You can leave the peel on if you prefer.
- 1 tablespoon olive oil
- 1 teaspoon sumac
- salt
- black pepper
- 70 g walnuts
- 2 tablespoons pumpkin seeds (pepitas)
- 400 g tinned chickpeas drained and rinsed
- 120 g baby spinach
- 100 g feta cheese
- fresh mint
- extra sumac for serving, optional
Lemon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- salt
- black pepper
Method
- Rinse the quinoa well under a running tap to remove the bitter tasting saponins, then cook it according to the packet instructions. Drain well and leave to cool.
- Meanwhile, preheat the oven to 200℃ fan / 220 ℃ / 420℉.
- Mix the cubed sweet potato with 1 tablespoon olive oil, sumac, salt and black pepper, spread out evenly on a baking tray and roast for 25-30 minutes, stirring half way through.
- Add the walnuts and pumpkin seeds for the last 3-5 minutes of cooking.
- Leave to cool to room temperature.
Make The Lemon Vinaigrette
- Add the olive oil, lemon juice, Dijon mustard, salt and black pepper to a jar with a lid or small bowl and shake / mix to combine.
Assemble The Salad
- In a large bowl, combine the cooked quinoa with the sweet potatoes, chickpeas, baby spinach, toasted walnuts and pumpkin seeds, and mint. Stir in the dressing.
- Place on a serving plate or in a bowl.
- Crumble over the feta cheese and sprinkle with extra sumac.
- Serve straight away.
- Any leftovers will keep in an airtight container in the fridge for up to 2 days.
Notes
Sweet Potato – substitute with pumpkin or butternut squash.
Feta – substitute with goats cheese.
Walnuts – substitute with pecans or flaked almonds.
Make ahead – add the baby spinach at the last minute as it can wilt and become soggy.
Nutrition
Calories 747kcal | Carbohydrates 84g | Protein 24g | Fat 38g | Saturated Fat 7g | Polyunsaturated Fat 13g | Monounsaturated Fat 15g | Trans Fat 0.003g | Cholesterol 22mg | Sodium 421mg | Potassium 1327mg | Fiber 17g | Sugar 13g | Vitamin A 27781IU | Vitamin C 16mg | Calcium 286mg | Iron 7mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- ½ c uncooked quinoa
- 700 g sweet potato cut into 1-2 cm cubes. You can leave the peel on if you prefer.
- 1 tablespoon olive oil
- 1 teaspoon sumac
- salt
- black pepper
- 70 g walnuts
- 2 tablespoons pumpkin seeds (pepitas)
- 400 g tinned chickpeas drained and rinsed
- 120 g baby spinach
- 100 g feta cheese
- fresh mint
- extra sumac for serving, optional
Lemon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- salt
- black pepper
Method
- Rinse the quinoa well under a running tap to remove the bitter tasting saponins, then cook it according to the packet instructions. Drain well and leave to cool.
- Meanwhile, preheat the oven to 200℃ fan / 220 ℃ / 420℉.
- Mix the cubed sweet potato with 1 tablespoon olive oil, sumac, salt and black pepper, spread out evenly on a baking tray and roast for 25-30 minutes, stirring half way through.
- Add the walnuts and pumpkin seeds for the last 3-5 minutes of cooking.
- Leave to cool to room temperature.
Make The Lemon Vinaigrette
- Add the olive oil, lemon juice, Dijon mustard, salt and black pepper to a jar with a lid or small bowl and shake / mix to combine.
Assemble The Salad
- In a large bowl, combine the cooked quinoa with the sweet potatoes, chickpeas, baby spinach, toasted walnuts and pumpkin seeds, and mint. Stir in the dressing.
- Place on a serving plate or in a bowl.
- Crumble over the feta cheese and sprinkle with extra sumac.
- Serve straight away.
- Any leftovers will keep in an airtight container in the fridge for up to 2 days.
Notes
Sweet Potato – substitute with pumpkin or butternut squash.
Feta – substitute with goats cheese.
Walnuts – substitute with pecans or flaked almonds.
Make ahead – add the baby spinach at the last minute as it can wilt and become soggy.
Nutrition
Calories 747kcal | Carbohydrates 84g | Protein 24g | Fat 38g | Saturated Fat 7g | Polyunsaturated Fat 13g | Monounsaturated Fat 15g | Trans Fat 0.003g | Cholesterol 22mg | Sodium 421mg | Potassium 1327mg | Fiber 17g | Sugar 13g | Vitamin A 27781IU | Vitamin C 16mg | Calcium 286mg | Iron 7mg
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