Fall Quinoa Salad with Sweet Potatoes, Walnuts and Raisins


Side Dish
Fall Quinoa Salad with Sweet Potatoes, Walnuts and Raisins

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Servings and Ingredients

Serves 4
1 large sweet potato, peeled and cut into 1/2-inch cubes
½ tsp. ground cumin
¼ tsp. cayenne
½ tsp. cinnamon
1 tbsp. olive oil
Salt, to taste
½ c. pre-rinsed quinoa
1 c. vegetable broth
¼ c. chopped walnuts
¼ c. raisins, (optional) soaked in boiling water for 10 minutes
Black pepper, to taste


  1. Preheat the oven to 450 degrees. Place the sweet potato on a lined baking tray and toss with cumin, cayenne, cinnamon, olive oil and a pinch of salt. Roast the sweet potatoes until softened, about 12 to 14 minutes, tossing once halfway through.
  2. Place the quinoa and broth in a saucepan and bring to a boil. Reduce to a simmer and cook until liquid is absorbed, about 15 minutes. Fluff with a fork.
  3. Meanwhile, heat a small skillet over medium heat. Add the walnuts and toast, tossing occasionally, until golden, about 2 to 3 minutes. In a bowl combine the quinoa, sweet potatoes, walnuts and raisins. Season to taste with salt and pepper.

Nutrition facts


200 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 25g
  • Protein: 5g

Daily Values

Vitamin A 180%
Vitamin C 15%
Iron 8%
Calcium 4%

Recipe Source:

adapted from www.mydailyrecipes.com.