Quinoa Salad with Oven-Roasted Sweet Potatoes and Kale

Here you have my favorite quinoa salad recipe, filled with delicious oven-roasted vegetables and baked sweet potatoes making it a very hearty and filling dish. I used red bell pepper, cherry tomatoes, kale and mushrooms as my additional vegetables, but you substitute the vegetables I used to whatever vegetables you have available. Broccoli, zucchini and corn kernels are all great tasting vegetables when oven-roasted. 

Like I mentioned in my previous post, Fusilli with Kale and Pine Nuts, I have a lot of kale available to me at the moment, because one of my mother's coworker have a lot of kale in her garden and offered to give me some. Therefore everyday I have made dinner this week I have somehow incorporated this wonderful vegetable. I think introducing me to a vegetable I do not cook with often was an incredibly smart move to do, because it boost the creativity in the kitchen so much. So if you ever feel like you are just chomping down on the same kinds of foods everyday, go to the store or farmers marked and pick up a vegetable you previously have never ever cooked with before! It is a sure way to give you something exciting to work with and increase the variety in your diet.

Ingredients, makes 4 servings:
  • 2 large sweet potatoes (650g), peeled and chopped
  • 1 medium red onion, sliced
  • 2 cups kale
  • 200g cherry tomatoes
  • 1 red bell pepper
  • 1 cup mushrooms, sliced
  • 2 large garlic cloves, minced (or use garlic press)
  • 2 tablespoons balsamic vinegar
  • 1 cup uncooked quinoa (you can use white, red or black 
  • quinoa)
  • 2 cups vegan vegetable broth 
  • Olive oil spray/low calorie cooking spray
  • Salt and pepper, to taste
  1. Preheat the oven to 200 degrees Celsius/392 degrees Fahrenheit. In a bowl place the peeled and chopped sweet potatoes and red onion slices, and spray this with some olive oil spray (or low calorie cooking spray). Toss this together and add in a dash of black pepper and maldon salt, before putting them on a large baking sheet. Bake this in the oven for 30-40 minutes, or until the sweet potatoes are properly tender. For the most even result stir them around a few times while baking. 
  2. Rinse and stem the kale and tear it into bite-sized shreds, and place this in a bowl. Chop up the mushroom and bell pepper as well, and place this in the same bowl. Add in the 2 tablespoons of balsamic vinegar, a few sprays of low-calorie cooking spray and season with maldon salt and freshly ground black pepper whilst tossing carefully. Spread this over a large baking sheet, chop the cherry tomatoes in half and place them individually around on the baking sheet (look at picture above). When the sweet potatoes have been in the oven for roughly 15 minutes, put this in the oven and bake for 15 minutes (the kale should be kinda crispy, but NOT burned). That way all the vegetables are finished around the same time. 
  3. Now you can start making the quinoa. Combine 1 part quinoa with 2 parts vegetable broth (or you can use water) in a pot and bring to a boil. Add in the minced garlic clovesand let the quinoa cook until all the water has been absorbed. Remove from heat and let it cool to room tempature. When the vegetables are done allow that to cool as well. Toss the quinoa, red onion and sweet potato together and optionally add in another 1 tbsp with balsamic vinegar (depends on how fond you are of the taste). Season with maldon salt and pepper, before adding in the remaining roasted vegetables. 

If you wish to have this more as a warm meal feel free to skip cooling the different ingredients, and just toss all the ingredients together when they are still warm. I have done this several times, usually when I am serving this as a dinner instead of as a lunch.

Hope you guys enjoyed this recipe!


  1. Wow, this looks amazing! Can't wait to try it out, I will definitely make this for dinner tomorrow :-)

    1. Thank you so much for your comment, and let me know how you liked it!


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