Feta Roasted Sweet Potato Quinoa Salad

Feta roasted sweet potato quinoa salad

I’ve been getting really bored of eating sandwiches for lunch at work so I’m giving quinoa a try as an alternate quick lunch option that don’t require me to wait for it to heat up in the microwave. Today I made it for brunch with easy over eggs and I’ll be taking the leftovers to work!

Makes 6-8 servings


  • 1.5 [rice] cups dry quinoa
  • 1 garden cucumber, peeled, deseeded, and diced
  • 1 red/orange/yellow bell pepper, deseeded and diced
  • 1 tomato, diced
  • 1 large sweet potato, peeled and cut into four
  • Juice of 1/2 large lemon
  • Feta cheese, crumbled
  • Salt and pepper
  • Dash of nutmeg
  • Extra virgin olive oil


  1. Preheat the oven to 400F. Drizzle olive oil over the sweet potato and season with salt, pepper, and nutmeg. Bake for 40-45min.
  2. Meanwhile, cook the quinoa according to package instructions. I got the pre-washed type, but still rinsed it first. I also cooked it like how I do rice: in a clay pot, 5min at level 9 (electric stove), 5min at level 5, 10min at level 2 until all the water is absorbed. Then leave covered on the stove for 10min.
  3. In a large pot, heat up some olive oil on medium-high heat and saute the cucumbers, tomatoes, and peppers with a dash of salt and pepper until warmed through.
  4. When the sweet potato is done, dice and stir into the pot.
  5. Turn off the heat and mix in the quinoa.
  6. In a small bowl, whisk together the lemon juice and olive oil (3:1, oil-to-acid) along with salt and pepper. Drizzle over the quinoa mixture and stir well. Garnish with feta cheese. Serve warm or cold.


  • You can also add balsamic vinegar and honey into the vinaigrette.