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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.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup quinoa, rinsed
  • 2 tbsp olive oil (plus extra for dressing)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ¼ cup chopped fresh parsley or other herbs (mint or cilantro)
  • ¼ cup chopped nuts or seeds (pecans, walnuts, or pumpkin seeds, optional)
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ½ tsp ground cinnamon
  • Salt and pepper to taste
  • Optional: pinch of cumin or smoked paprika
  • Optional dressing: 2 tbsp olive oil, 1 tbsp vinegar (apple cider or red wine), 1 tsp honey or maple syrup

Instructions

  1. 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.
  2. 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.
  3. In a skillet, heat olive oil over medium heat. Sauté diced onion until softened, then add garlic and cook until fragrant.
  4. 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.
  5. Whisk together dressing ingredients: olive oil, lemon juice, zest, vinegar, and honey or maple syrup. Season with salt and pepper.
  6. Pour dressing over the quinoa mixture and toss gently to coat evenly. Adjust seasoning to taste.
  7. 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

Find it online: https://thefamilycooking.com/sweet-potato-cranberry-quinoa/