Quinoa and Sweet Potato Salad with Fruit

Bucket List Tummy

Prep: 10 Mins

– 1 medium sweet potato – 2 Tbsp olive oil – Salt and pepper, to taste – ½ cup dry tri-colored quinoa – 1 cup water – ½ cup strawberries, diced – 1/4 cup green grapes, halved – 1/3 cup red onion, diced – 1/3 cup cherries, diced (pits removed) – 1/3 cup cucumber, diced – 3 Tbsp goat cheese – ¼ cup pistachios (or nuts of choice) – 1 lemon, cut into slices for garnish 

Cook: 40 Mins


Lemon Honey Vinaigrette – 1 T apple cider vinegar – 1 T lemon juice – 2 tsp honey – 2 T EVOO – salt, to taste

Ingredients Cont.

Step 1

Preheat oven to 375 degrees F. Peel and dice sweet potatoes into small 1 inch cubes. Add olive oil and roast for 35-40 minutes, flipping once. You can season to your liking – I like to include salt, pepper and garlic powder.

Step 2

While sweet potatoes are roasting, cook your quinoa according to directions.

Step 3

Cut fruit and portion into large serving bowl. Make your dressing by combining all of the ingredients.

Step 4

When quinoa is done cooking, add to bowl. Add roasted sweet potatoes, and then top with fruit, goat cheese, pistachios and lemon dressing. Garnish with lemon slices, if desired.

More Summer Recipes

01 Ground Turkey Sweet Potato Burgers

02 Apple Turkey Burgers

03 Corn and Bacon Fritters