There’s something magical about the combination of warm roasted sweet potatoes, fluffy quinoa, and a zesty lemon feta vinaigrette. The mix of textures and flavors in this dish creates a balance that’s both nourishing and comforting. If you’ve ever struggled to come up with a side dish that’s not only delicious but also healthy and easy to prepare, this Sweet Potato Quinoa with Lemon Feta Vinaigrette might just be the answer you’ve been looking for.
PrintSweet Potato Quinoa with Lemon Feta Vinaigrette: A Cozy Side Dish or Chilled Salad
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- Total Time: 40 minutes
- Yield: 5 servings 1x
Ingredients
For the Sweet Potato Quinoa:
- 1 large sweet potato (or two medium) – The star of this dish, sweet potatoes are naturally sweet, creamy, and loaded with nutrients. You’ll roast them to bring out their rich flavor and slightly crispy texture.
- Garlic powder – This seasoning adds depth and warmth to the sweet potatoes, making them even more flavorful.
- Ground cayenne pepper (or sweet paprika if preferred) – For a bit of heat, use cayenne pepper. If you prefer a milder dish, sweet paprika works just as well and adds a smoky flavor.
- Salt and pepper – To taste, these are essential seasonings to elevate the flavors of all the ingredients.
- 1 cup quinoa – Quinoa is a fantastic whole grain that’s full of protein, fiber, and nutrients. It’s light, fluffy, and a perfect base for this dish.
- 1 1/2 cups water – This is the liquid needed to cook the quinoa.
- 1/4 cup fresh chopped parsley – This adds a fresh, vibrant touch to the dish.
- 3–4 tablespoons fresh chopped green onion – The green onion gives a mild, oniony kick that complements the sweetness of the roasted potatoes.
- Extra feta for topping (optional) – Feta cheese adds a creamy, salty flavor to finish the dish.
For the Lemon Feta Vinaigrette:
- Juice of 1 lemon – Fresh lemon juice brightens up the dish with a citrusy tang.
- 1 clove fresh garlic (peeled, smashed, and minced) – Garlic gives the dressing a savory depth.
- 1/4 cup olive oil (or avocado oil) – A healthy fat that helps emulsify the dressing and adds richness.
- 1–2 tablespoons white wine vinegar – This adds acidity and balances the richness of the olive oil.
- 1/8–1/4 teaspoon salt – To taste, this brings all the flavors together.
- 1/8–1/4 teaspoon black pepper – Adds a little spice and complements the lemony notes.
- 1/8–1/4 teaspoon dried oregano leaves – Oregano adds an earthy, herbal note to the dressing.
- 1/2 cup crumbled feta cheese – Feta in the vinaigrette makes it creamy and gives it a tangy flavor that’s a perfect match for the sweet potatoes and quinoa.
Instructions
1. Preheat your oven to 400℉ (200℃)
- Start by preheating the oven, as you’ll need it to roast the sweet potatoes. This will give them a crispy edge and a soft interior, making them the perfect complement to the quinoa and lemon feta vinaigrette.
2. Prepare the sweet potatoes
- Clean and peel the sweet potato (or potatoes). You can use a vegetable peeler or a paring knife for this.
- Dice the sweet potatoes into ½-inch cubes. The small, even cubes will roast more quickly and evenly.
3. Season the sweet potatoes
- In a medium-sized bowl, toss the diced sweet potatoes with oil (olive or avocado oil works well), garlic powder, cayenne pepper (or paprika), salt, and pepper.
- Mix everything thoroughly to coat the sweet potatoes evenly with the seasonings.
- Spread the seasoned cubes of sweet potato out on a baking sheet. Be sure to leave some space between the cubes for even roasting.
4. Roast the sweet potatoes
- Roast the sweet potatoes in the preheated oven for 30 minutes. Halfway through, you can flip them to ensure they get golden and crispy on all sides.
- After 30 minutes, check for desired crispiness. If you want them crispier, leave them in the oven for a few more minutes.
5. Cook the quinoa
- While the sweet potatoes are roasting, it’s time to cook the quinoa. Begin by rinsing and draining the quinoa using a mesh strainer or sieve. This helps remove the bitter coating that quinoa naturally has.
- In a small pot, bring the rinsed quinoa to medium-high heat and toast it lightly. Stir it frequently to avoid burning. Toasting the quinoa adds a nuttiness that makes the dish even more flavorful.
- Add 1 1/2 cups of water to the pot, bring it to a boil, then reduce the heat to low and simmer. Cover the pot with a lid slightly ajar and cook for 12-13 minutes. The quinoa should absorb all the liquid and become fluffy.
- Once the quinoa is ready, remove it from heat and fluff it with a fork. Season with salt and pepper to taste, then transfer the quinoa to a large bowl to cool slightly.
6. Make the lemon feta vinaigrette
- In a bowl, whisk together the lemon juice, minced garlic, olive oil, white wine vinegar, salt, pepper, and oregano.
- Add the crumbled feta cheese and whisk until the feta breaks down and becomes part of the dressing. Set the vinaigrette aside.
7. Assemble the dish
- Once the sweet potatoes are roasted and the quinoa is cooked and cooled slightly, it’s time to put everything together.
- In the bowl with quinoa, add the roasted sweet potatoes, chopped green onions, and parsley. Mix gently to combine.
- Whisk the lemon feta vinaigrette one more time, then drizzle half of it over the quinoa and sweet potatoes. Toss the mixture to coat everything evenly.
- Serve the dish warm, with the remaining dressing on the side for anyone who wants more flavor.
Notes
- Don’t skip rinsing the quinoa! Rinsing removes any bitterness from the quinoa’s natural coating. It’s a small step that makes a big difference in flavor.
- Check the doneness of your sweet potatoes. Roasted sweet potatoes should be fork-tender and slightly crispy on the edges. If you like them extra crispy, leave them in the oven a little longer.
- Quinoa storage. If you’re making quinoa in advance, cook extra and store it in an airtight container in the fridge for 3-5 days. You can easily use it for other dishes like salads or stir-fries.
- Adjust the dressing to your liking. If you love lemon, add a little extra juice. You can also adjust the amount of feta in the vinaigrette to make it creamier.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
This dish is perfect for beginner cooks because it’s simple, straightforward, and doesn’t require a ton of fancy kitchen skills. It comes together in just 40 minutes and can easily be customized based on what you have on hand or your flavor preferences. Plus, it’s incredibly versatile! Serve it warm as a side dish, or chill it for a refreshing salad. Either way, the tangy lemon feta vinaigrette brings everything together beautifully.
Ingredients and Preparation
Let’s break down the ingredients for this Sweet Potato Quinoa with Lemon Feta Vinaigrette. You’ll find that most of the ingredients are common pantry staples, which makes it easy to prepare even on a busy weeknight.
For the Sweet Potato Quinoa:
- 1 large sweet potato (or two medium) – The star of this dish, sweet potatoes are naturally sweet, creamy, and loaded with nutrients. You’ll roast them to bring out their rich flavor and slightly crispy texture.
- Garlic powder – This seasoning adds depth and warmth to the sweet potatoes, making them even more flavorful.
- Ground cayenne pepper (or sweet paprika if preferred) – For a bit of heat, use cayenne pepper. If you prefer a milder dish, sweet paprika works just as well and adds a smoky flavor.
- Salt and pepper – To taste, these are essential seasonings to elevate the flavors of all the ingredients.
- 1 cup quinoa – Quinoa is a fantastic whole grain that’s full of protein, fiber, and nutrients. It’s light, fluffy, and a perfect base for this dish.
- 1 1/2 cups water – This is the liquid needed to cook the quinoa.
- 1/4 cup fresh chopped parsley – This adds a fresh, vibrant touch to the dish.
- 3-4 tablespoons fresh chopped green onion – The green onion gives a mild, oniony kick that complements the sweetness of the roasted potatoes.
- Extra feta for topping (optional) – Feta cheese adds a creamy, salty flavor to finish the dish.
For the Lemon Feta Vinaigrette:
- Juice of 1 lemon – Fresh lemon juice brightens up the dish with a citrusy tang.
- 1 clove fresh garlic (peeled, smashed, and minced) – Garlic gives the dressing a savory depth.
- 1/4 cup olive oil (or avocado oil) – A healthy fat that helps emulsify the dressing and adds richness.
- 1-2 tablespoons white wine vinegar – This adds acidity and balances the richness of the olive oil.
- 1/8-1/4 teaspoon salt – To taste, this brings all the flavors together.
- 1/8-1/4 teaspoon black pepper – Adds a little spice and complements the lemony notes.
- 1/8-1/4 teaspoon dried oregano leaves – Oregano adds an earthy, herbal note to the dressing.
- 1/2 cup crumbled feta cheese – Feta in the vinaigrette makes it creamy and gives it a tangy flavor that’s a perfect match for the sweet potatoes and quinoa.
Step-by-Step Instructions
Now that we have all our ingredients ready, let’s dive into the steps for making this delicious dish. Don’t worry—there are just a few simple steps to follow, and I’ll walk you through each one to make sure everything turns out perfectly.
1. Preheat your oven to 400℉ (200℃)
- Start by preheating the oven, as you’ll need it to roast the sweet potatoes. This will give them a crispy edge and a soft interior, making them the perfect complement to the quinoa and lemon feta vinaigrette.
2. Prepare the sweet potatoes
- Clean and peel the sweet potato (or potatoes). You can use a vegetable peeler or a paring knife for this.
- Dice the sweet potatoes into ½-inch cubes. The small, even cubes will roast more quickly and evenly.
3. Season the sweet potatoes
- In a medium-sized bowl, toss the diced sweet potatoes with oil (olive or avocado oil works well), garlic powder, cayenne pepper (or paprika), salt, and pepper.
- Mix everything thoroughly to coat the sweet potatoes evenly with the seasonings.
- Spread the seasoned cubes of sweet potato out on a baking sheet. Be sure to leave some space between the cubes for even roasting.
4. Roast the sweet potatoes
- Roast the sweet potatoes in the preheated oven for 30 minutes. Halfway through, you can flip them to ensure they get golden and crispy on all sides.
- After 30 minutes, check for desired crispiness. If you want them crispier, leave them in the oven for a few more minutes.
5. Cook the quinoa
- While the sweet potatoes are roasting, it’s time to cook the quinoa. Begin by rinsing and draining the quinoa using a mesh strainer or sieve. This helps remove the bitter coating that quinoa naturally has.
- In a small pot, bring the rinsed quinoa to medium-high heat and toast it lightly. Stir it frequently to avoid burning. Toasting the quinoa adds a nuttiness that makes the dish even more flavorful.
- Add 1 1/2 cups of water to the pot, bring it to a boil, then reduce the heat to low and simmer. Cover the pot with a lid slightly ajar and cook for 12-13 minutes. The quinoa should absorb all the liquid and become fluffy.
- Once the quinoa is ready, remove it from heat and fluff it with a fork. Season with salt and pepper to taste, then transfer the quinoa to a large bowl to cool slightly.
6. Make the lemon feta vinaigrette
- In a bowl, whisk together the lemon juice, minced garlic, olive oil, white wine vinegar, salt, pepper, and oregano.
- Add the crumbled feta cheese and whisk until the feta breaks down and becomes part of the dressing. Set the vinaigrette aside.
7. Assemble the dish
- Once the sweet potatoes are roasted and the quinoa is cooked and cooled slightly, it’s time to put everything together.
- In the bowl with quinoa, add the roasted sweet potatoes, chopped green onions, and parsley. Mix gently to combine.
- Whisk the lemon feta vinaigrette one more time, then drizzle half of it over the quinoa and sweet potatoes. Toss the mixture to coat everything evenly.
- Serve the dish warm, with the remaining dressing on the side for anyone who wants more flavor.
Beginner Tips and Notes
Now that you’ve mastered the basic steps, here are a few extra tips to help you as you prepare this recipe.
- Don’t skip rinsing the quinoa! Rinsing removes any bitterness from the quinoa’s natural coating. It’s a small step that makes a big difference in flavor.
- Check the doneness of your sweet potatoes. Roasted sweet potatoes should be fork-tender and slightly crispy on the edges. If you like them extra crispy, leave them in the oven a little longer.
- Quinoa storage. If you’re making quinoa in advance, cook extra and store it in an airtight container in the fridge for 3-5 days. You can easily use it for other dishes like salads or stir-fries.
- Adjust the dressing to your liking. If you love lemon, add a little extra juice. You can also adjust the amount of feta in the vinaigrette to make it creamier.
Serving Suggestions
This Sweet Potato Quinoa with Lemon Feta Vinaigrette can be served in a variety of ways depending on the meal you’re planning.
- As a side dish: Pair it with grilled chicken, beef, or fish. The lemony vinaigrette works wonderfully with grilled meats, and the quinoa provides a healthy, filling base.
- As a main course: For a light, vegetarian meal, serve this dish with a side of roasted vegetables or a simple green salad.
- Chilled salad: If you prefer a chilled salad, let the quinoa and sweet potatoes cool to room temperature, then refrigerate the dish for a few hours. This makes for a refreshing lunch or potluck dish.
Storing Leftovers
- Fridge: Store any leftover Sweet Potato Quinoa in an airtight container in the fridge for 1-3 days. It’s a great make-ahead dish for meal prep.
- Freezer: You can also freeze the quinoa and sweet potatoes for up to 3 months. When ready to eat, simply thaw and reheat.
Conclusion
This Sweet Potato Quinoa with Lemon Feta Vinaigrette is a great dish for beginner cooks who want to create something healthy, flavorful, and versatile. Whether you serve it warm as a cozy side or chill it for a refreshing salad, it’s sure to become a go-to recipe. Don’t be afraid to experiment with the ingredients and make it your own. Try adding some roasted nuts, cranberries, or even some grilled chicken to elevate the dish.
I hope this recipe inspires you to get into the kitchen and try something new. And once you’ve made it, don’t forget to share your experience in the comments. I’d love to hear how it turned out!