Roasted Sweet Potato and Quinoa Salad

November 18, 2012

Today’s post comes to you straight from a hotel room at The Great Wolf Lodge. Actually, from a pull out sofa bed at The Great Wolf Lodge to be exact. Here’s what you should know about this place:

  • There are a lot of kids.
  • Said kids make a lot of noise.
  • You can never escape the chlorine smell.

We’re here celebrating my nephew Beck’s 6th birthday. Now, Beck is no ordinary kid. He’s a hilarious little guy. And he still lets me cuddle on him. Really, I can’t say enough great things about him. It’s auntie love at its best.

On to the Roasted Sweet Potato and Quinoa Salad… My first bite of this salad made me a believer. If I’m ever in a position to design a restaurant menu—this will absolutely make the cut. I’m completely and 100% positive.


Well, it’s more than just delicious. It combines all of my absolute favorite flavors. I roasted the sweet potatoes with a sweet and spicy rub—a little smoked paprika, chipotle chili powder and brown sugar. It works so wonderfully and spectacularly well.

Next up, quinoa prepared with a vegetable broth base. A little leftover cured sausage. You could substitute any meat or leave it out completely. Totally your choice. And then a sprinkling of dried cranberries.

The salad comes together very easily—especially if you have most of the ingredients as leftovers. I suggest making a large batch of the sweet potatoes. You can serve some as a side and the rest with the salad.

Roasted Sweet Potato and Quinoa Salad

1 cup *Roasted Sweet Potatoes

2 cups cooked quinoa, prepared with vegetable broth

1/2 cup dried cranberries

1/4 cup cured sausage, diced

Combine the above ingredients and dig in.

*Roasted Sweet Potatoes:

2 sweet potatoes, cut into 1/2 inch cubes

1 1/2 tablespoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1 tablespoon extra virgin olive oil

Combine the spices and olive oil in a large bowl. Add the cubed sweet potatoes and toss to coat. Spread the sweet potatoes onto a foil lined baking sheet. Bake at 400° for about 40 minutes, stirring a couple of times. You want the potatoes to be crispy and deeply colored.

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