Why You’ll Love This Recipe

Brings together sweet, savory, and tart flavors in a single dish.
Packed with nutrients — complex carbs, protein, fiber, and antioxidants.
Can be served warm, at room temperature, or cold — very flexible.
Easy to scale up for gatherings or meal prep.
Uses simple ingredients you can adapt to dietary preferences (gluten-free, vegetarian, etc.).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled (or unpeeled) and cubed
Quinoa (rinsed)
Olive oil (or another neutral oil)
Onion, diced
Garlic, minced
Dried cranberries (or fresh if available)
Fresh parsley or herbs (e.g. parsley, mint, or cilantro)
Nuts or seeds (optional for crunch, e.g. pecans, walnuts, pumpkin seeds)
Lemon zest and/or lemon juice
Spices: cinnamon, salt, pepper (optional: a pinch of cumin or smoked paprika)
Optional dressing ingredients: extra olive oil, vinegar (apple cider or red wine), a touch of honey or maple syrup

Directions

Roast the sweet potatoes
- Preheat your oven to about 200 °C (400 °F).
- Toss the cubed sweet potatoes with some olive oil, salt, pepper, and a little cinnamon (if using).
- Spread them in a single layer on a baking sheet, spaced so they roast rather than steam.
- Roast until tender and lightly caramelized, about 20–30 minutes, turning halfway through.
Cook the quinoa
- While the sweet potatoes roast, rinse the quinoa in a fine mesh sieve under cold water (this helps remove bitterness).
- In a saucepan, combine quinoa with water or broth (use about 2 parts liquid to 1 part quinoa) and a pinch of salt.
- Bring to a boil, then reduce to low, cover, and simmer until the liquid is absorbed (usually 12–15 minutes).
- Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and let cool slightly.
Sauté aromatics
- In a small skillet or sauté pan, heat a bit of olive oil over medium heat.
- Add diced onion and cook until softened.
- Stir in garlic and cook briefly until fragrant.
- If you like, you can deglaze with a splash of water or lemon juice to capture the flavor.
Assemble and finish
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, sautéed onion & garlic, and dried cranberries.
- Add chopped fresh parsley (or your choice of herb).
- If using nuts or seeds, toss them in now.
- For the dressing: whisk together olive oil, lemon juice, a bit of zest, and a touch of sweetener (honey or maple) if desired; season with salt and pepper.
- Pour the dressing over the quinoa mixture and toss gently to coat evenly.
- Taste and adjust seasoning (salt, pepper, acidity) as needed.
Serve
- You can serve immediately (while still slightly warm), or chill and serve at room temperature.
- Garnish with extra herbs or a few cranberries or nuts on top.

Servings and timing

Servings: about 4 to 6 (as a side)
Prep time: ~10 minutes
Cook / roast time: ~20–30 minutes
Total time: ~35–45 minutes

Variations

Use butternut squash or pumpkin instead of sweet potatoes.
Swap dried cranberries for dried cherries, raisins, or pomegranate arils.
Add feta cheese or goat cheese for creaminess (omit for vegan).
Stir in chopped leafy greens (spinach, kale) just before serving.
Use toasted nuts or seeds (almonds, pecans, walnuts, pumpkin seeds) for extra texture.
Add spices like cumin, smoked paprika, or coriander for more depth.
Use maple syrup, agave, or date syrup if you want to sweeten the dressing without refined sugar.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The flavors often meld and improve after resting.
To reheat, you can gently warm portions in a skillet or in the oven (just enough to warm through).
If chilling, add extra dressing or a splash of olive oil before serving to refresh the texture.

FAQs

Can I use frozen sweet potatoes?

Yes — thaw and drain excess moisture, then roast or sauté them. But fresh cubed is best for texture.

Do I need to rinse quinoa?

It’s recommended — rinsing removes the natural bitter coating (saponin) and improves flavor.

What if I don’t have dried cranberries?

You can substitute with raisins, cherries, dates, or even fresh pomegranate seeds.

Can I make this ahead?

Absolutely — roast sweet potatoes and cook quinoa in advance. Store separately and combine with dressing just before serving.

Should the dish be served warm or cold?

Both work well. Warm gives a comforting feel; chilled makes a great salad for packed meals or picnics.

How do I prevent it from getting mushy?

Be careful not to overcook sweet potatoes or quinoa. Let ingredients cool slightly before combining, and don’t overdress — use just enough to coat.

Can I add protein?

Yes — grilled chicken, chickpeas, black beans, or tofu would all work nicely added on top or mixed in.

Is this gluten-free / vegan?

Yes — with the base ingredients listed, it is naturally gluten-free and vegan (if you skip or choose a plant-based sweetener in dressing).

Can I double the recipe?

Sure — just scale all ingredients proportionally and use a larger baking sheet and bowl.

Conclusion

Sweet Potato Cranberry Quinoa is a vibrant, satisfying dish that balances sweet and savory, offering both comfort and nutrition. It’s great as a side, salad, or light main, and is very flexible — you can tweak herbs, add proteins, or adjust dressings to suit your taste. Would you like a printable recipe card with exact measurements you can use right now?

Sweet Potato Cranberry Quinoa

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A wholesome, colorful dish combining roasted sweet potatoes, fluffy quinoa, tangy cranberries, and herbs tossed in a light citrus dressing — perfect as a hearty side or vegetarian main.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegan

Instructions

Preheat oven to 200°C (400°F). Toss cubed sweet potatoes with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for 20–30 minutes, turning halfway, until tender and caramelized.
While roasting, rinse quinoa and combine with 2 cups water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
In a skillet, heat olive oil over medium heat. Sauté diced onion until softened, then add garlic and cook until fragrant.
In a large bowl, combine cooked quinoa, roasted sweet potatoes, sautéed onion and garlic, dried cranberries, and fresh parsley. Add nuts or seeds if using.
Whisk together dressing ingredients: olive oil, lemon juice, zest, vinegar, and honey or maple syrup. Season with salt and pepper.
Pour dressing over the quinoa mixture and toss gently to coat evenly. Adjust seasoning to taste.
Serve warm, at room temperature, or chilled. Garnish with extra herbs or cranberries.

Notes

Use butternut squash or pumpkin instead of sweet potatoes for variation.
Rinsing quinoa removes bitterness and improves taste.
For a vegan version, use maple syrup instead of honey.
Let the salad rest 10–15 minutes before serving for flavors to meld.
Store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 10 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 1.2 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg