Quinoa salad with baked sweet potato, avocado and feta

This salad is a true festival of colors and flavors – creamy avocado, roasted sweet potato, fresh quinoa, and salty feta create the perfect harmony. Plus, it gives you energy and satiety with healthy ingredients!

A refreshing, nutritious and incredibly delicious meal ready in 30 minutes.

Ingredients needed (for 2–3 people)

• 1 cup of quinoa
• 1 large sweet potato (about 300 g), diced
• 1 ripe avocado, diced
• 100 g feta cheese, crumbled
• ½ red onion, finely chopped
• 2–3 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• Juice of ½ lemon
• Salt and freshly ground black pepper
• A little fresh parsley or coriander, finely chopped

Preparation:

1. Prepare the quinoa:
   Rinse the quinoa under cold water, place it in a pot with 2 cups of water and a pinch of salt. Once it boils, reduce the heat and cover the pot. Cook for 12–15 minutes, or until all the grains have absorbed the water. Remove from heat and let it “rest” covered for another 5 minutes, then mash it with a fork.
2. Cut and bake the sweet potato:
   Preheat the oven to 200 °C. Place the sweet potato cubes in a bowl, drizzle with 1 tablespoon of olive oil, a pinch of salt and pepper, and mix. Spread evenly on a baking sheet lined with baking paper and bake for 20–25 minutes, until nicely browned and tender.
3. Prepare the dressing:
   In a small bowl, combine 1 tablespoon olive oil, honey (or maple syrup), balsamic vinegar, and lemon juice. Whisk well with a fork until smooth.
4. Arranging the salad:
   In a large bowl, combine the warm quinoa, roasted sweet potato, and red onion. Pour over the dressing, then carefully mix to combine.
5. Accessories:
   Add the avocado cubes and crumbled feta, and finally sprinkle with parsley or coriander. If necessary, season with a little more salt, black pepper, or a red pepper mix for a slightly spicy accent.

Tips and variations

• For more protein, add boiled chicken fillet or roasted chickpeas.
• If you want more freshness, include orange juice and mint in the dressing.
• Use red quinoa for an even more vibrant aesthetic effect.

This salad is a true festival of colors and flavors – creamy avocado, roasted sweet potato, fresh quinoa, and salty feta create the perfect harmony. Plus, it gives you energy and satiety with healthy ingredients!

A refreshing, nutritious and incredibly delicious meal ready in 30 minutes.

Ingredients needed (for 2–3 people)

• 1 cup of quinoa
• 1 large sweet potato (about 300 g), diced
• 1 ripe avocado, diced
• 100 g feta cheese, crumbled
• ½ red onion, finely chopped
• 2–3 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• Juice of ½ lemon
• Salt and freshly ground black pepper
• A little fresh parsley or coriander, finely chopped

Preparation:

1. Prepare the quinoa:
   Rinse the quinoa under cold water, place it in a pot with 2 cups of water and a pinch of salt. Once it boils, reduce the heat and cover the pot. Cook for 12–15 minutes, or until all the grains have absorbed the water. Remove from heat and let it “rest” covered for another 5 minutes, then mash it with a fork.
2. Cut and bake the sweet potato:
   Preheat the oven to 200 °C. Place the sweet potato cubes in a bowl, drizzle with 1 tablespoon of olive oil, a pinch of salt and pepper, and mix. Spread evenly on a baking sheet lined with baking paper and bake for 20–25 minutes, until nicely browned and tender.
3. Prepare the dressing:
   In a small bowl, combine 1 tablespoon olive oil, honey (or maple syrup), balsamic vinegar, and lemon juice. Whisk well with a fork until smooth.
4. Arranging the salad:
   In a large bowl, combine the warm quinoa, roasted sweet potato, and red onion. Pour over the dressing, then carefully mix to combine.
5. Accessories:
   Add the avocado cubes and crumbled feta, and finally sprinkle with parsley or coriander. If necessary, season with a little more salt, black pepper, or a red pepper mix for a slightly spicy accent.

Tips and variations

• For more protein, add boiled chicken fillet or roasted chickpeas.
• If you want more freshness, include orange juice and mint in the dressing.
• Use red quinoa for an even more vibrant aesthetic effect.