Zesty Sweet Potato Quinoa with Lemon Feta Vinaigrette Recipe

Crafting a delightful sweet potato quinoa with lemon feta vinaigrette sparks culinary creativity in unexpected ways.

Mediterranean flavors dance across your plate with vibrant ingredients.

Quinoa provides a protein-packed base that complements the earthy sweetness of roasted potatoes.

Bright citrus notes from the vinaigrette cut through rich textures, creating balanced harmony.

Crisp feta crumbles add tangy depth to each satisfying bite.

Simple yet sophisticated, this dish transforms ordinary ingredients into an extraordinary meal.

We challenge you to experience this delectable combination that promises to delight every sense.

Why Sweet Potato Quinoa With Lemon Feta Is A Must-Try

• Craft Nutritious Simplicity: Packed with wholesome ingredients, this recipe transforms basic components into a gourmet experience without complex techniques.
• Customize with Ease: Swap ingredients like switching quinoa for rice or adding different roasted vegetables to match personal taste preferences and dietary needs.
• Quick Meal Solution: Prepare a balanced, protein-rich dish in less than an hour, perfect for busy professionals, health-conscious individuals, and meal preppers seeking convenient nutrition.
• Seasonal Crowd-Pleaser: Versatile enough for summer picnics, winter potlucks, or weeknight dinners, this recipe appeals to vegetarians and health-minded food lovers seeking vibrant, satisfying meals.

What You’ll Need For Sweet Potato Quinoa With Lemon Feta

• Sweet Potatoes: Nutrient-rich root vegetables that provide a sweet and creamy base for the dish.
• Quinoa: A protein-packed ancient grain that offers a light and fluffy texture to the recipe.
• Feta Cheese: A tangy Greek cheese that adds a creamy and salty flavor profile to the dish.

• Garlic, Red Onion: Aromatic ingredients that provide depth and sharp flavor to the overall dish.
• Fresh Parsley: A bright herb that adds a fresh and vibrant green element to the recipe.

• Olive Oil, Lemon Juice, Lemon Zest: Citrusy and rich ingredients that create a zesty and smooth vinaigrette dressing.
• Dijon Mustard: A condiment that helps emulsify the vinaigrette and adds a subtle tangy kick.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall flavor of the dish.

How To Make Sweet Potato Quinoa With Lemon Feta

Step 1: Prepare Oven and Baking Surface

Crank up your oven to a toasty 425°F and line a baking sheet with parchment paper for easy cleanup.

Step 2: Chop Sweet Potatoes

Cut sweet potatoes into uniform 1-inch cubes for even roasting and gorgeous presentation.

Step 3: Season Potato Cubes

• Olive oil
• Salt
• Black pepper

Spread them on the baking sheet in a single layer to ensure crispy edges.

Step 4: Roast Potato Perfection

Slide the baking sheet into the oven and roast for 25-30 minutes. Flip the cubes halfway through to guarantee golden, tender potato chunks.

Step 5: Cook Quinoa

Rinse quinoa thoroughly under cool water. Cook in a saucepan following package instructions, typically around 15 minutes. Fluff with a fork when done and let cool slightly.

Step 6: Prep Flavor Boosters

Finely mince garlic and thinly slice red onion to add zesty notes to the salad.

Step 7: Whisk Lemon Feta Vinaigrette

• Olive oil
• Lemon juice
• Lemon zest
• Dijon mustard
• Salt
• Black pepper

Blend until smooth and emulsified.

Step 8: Combine Ingredients

• Roasted sweet potatoes
• Cooked quinoa
• Red onion
• Garlic

Step 9: Dress and Toss

Drizzle the lemon feta vinaigrette over the mixture and toss gently to coat everything evenly.

Step 10: Garnish and Serve

• Chopped fresh parsley
• Crumbled feta cheese

Serve warm or at room temperature as a vibrant, nutritious side dish or light meal.

Helpful Tips For Sweet Potato Quinoa With Lemon Feta

• Master Even Roasting: Cut sweet potatoes into uniform 1-inch cubes to guarantee consistent cooking and crispy edges throughout the dish.
• Prevent Quinoa Clumping: Rinse quinoa thoroughly before cooking and fluff with a fork after preparation to maintain a light, separated texture.
• Boost Vinaigrette Flavor: Whisk dressing ingredients vigorously to create a smooth emulsion that coats ingredients evenly and enhances overall taste profile.
• Enhance Texture Contrast: Layer ingredients gently to preserve the distinct textures of roasted sweet potatoes, fluffy quinoa, and creamy feta cheese.
• Serve Temperature Trick: Enjoy the dish warm or at room temperature to maximize flavor complexity and maintain ingredient integrity.

Fun Variations Of Sweet Potato Quinoa With Lemon Feta

• Mediterranean Quinoa Bowl: Replace sweet potatoes with roasted chickpeas, add cucumber, kalamata olives, and extra herbs for a Greek-inspired version.
• Mexican Street Corn Quinoa: Swap sweet potatoes for grilled corn kernels, incorporate chili powder, cotija cheese, and cilantro for a zesty southwestern flavor profile.
• Autumn Harvest Quinoa: Substitute sweet potatoes with roasted butternut squash, add toasted pumpkin seeds, dried cranberries, and sage for a seasonal autumn variation.
• Moroccan Spiced Quinoa: Replace roasted sweet potatoes with roasted eggplant, include harissa paste, mint leaves, and za'atar spice blend for a North African-inspired dish.

Perfect Pairings For Sweet Potato Quinoa With Lemon Feta

• Pair Crisp White Wine: Sauvignon Blanc perfectly complements the tangy lemon feta vinaigrette, cutting through the sweet potato's richness with its bright, zesty profile.
• Match Mediterranean-Style Salad: This quinoa dish pairs excellently with a Greek-inspired chickpea salad, enhancing the Mediterranean flavor notes and providing complementary textures.
• Elevate with Grilled Protein: Serve alongside lemon-herb grilled chicken or baked salmon to transform the dish into a complete, protein-packed meal with harmonious citrus undertones.
• Add Sparkling Rosé: A chilled rosé with light fruity notes balances the dish's earthy quinoa and sweet roasted potatoes, creating a refreshing dining experience.

How To Store Sweet Potato Quinoa With Lemon Feta

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the vinaigrette separate if possible to prevent the quinoa from becoming soggy.
• Transfer cooled sweet potato quinoa mixture to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a microwave or skillet.
• Prepare components separately and store in individual containers. Keep roasted sweet potatoes, cooked quinoa, and vinaigrette separately in the refrigerator for easy quick assembly during the week.
• Consume the dish within 2 hours of preparation when left at room temperature. Discard if left out longer to prevent bacterial growth and maintain food safety.

Sweet Potato Quinoa With Lemon Feta FAQs Made Simple

• Is quinoa difficult to prepare?

Quinoa is actually very simple to cook. Just rinse it thoroughly, use the right water ratio, and simmer for about 15 minutes until fluffy. Follow package instructions for best results.

• Can I make this recipe ahead of time?

Yes, you can prepare components in advance. Roast sweet potatoes and cook quinoa separately, then store in the refrigerator. Combine and add vinaigrette just before serving to maintain freshness and texture.

• How do I ensure sweet potatoes roast evenly?

Cut sweet potatoes into uniform 1-inch cubes and spread them in a single layer on the baking sheet. Flip them halfway through roasting to achieve crispy edges and tender centers.

Sweet Potato Quinoa with Lemon Feta Vinaigrette Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

• Total Time: 55-60 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Zesty sweet potato quinoa dances with tangy lemon feta vinaigrette, creating Mediterranean-inspired magic on your plate. Rich protein-packed grains and roasted vegetables deliver fresh, bold flavors you cannot resist.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium sweet potatoes
• 1 cup quinoa
• 1/2 cup crumbled feta cheese

Vegetables and Aromatics:

• 1 red onion
• 2 cloves garlic
• 1/4 cup fresh parsley

Vinaigrette and Seasonings:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 zest of lemon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Dice sweet potatoes into uniform 1-inch cubes, ensuring even roasting.
3. Toss sweet potato cubes with olive oil, salt, and pepper, then spread them on the prepared baking sheet in a single layer.
4. Roast sweet potatoes for 25-30 minutes, flipping halfway through, until edges are crispy and centers are tender.
5. Meanwhile, rinse quinoa thoroughly and cook in a saucepan with water according to package instructions, typically 15 minutes.
6. Finely mince garlic and thinly slice red onion while quinoa is cooking.
7. Prepare the vinaigrette by whisking together olive oil, lemon juice, lemon zest, dijon mustard, salt, and black pepper until emulsified.
8. Once quinoa is cooked, fluff with a fork and let cool slightly.
9. Chop fresh parsley and crumble feta cheese.
10. Combine roasted sweet potatoes, cooked quinoa, red onion, and garlic in a large mixing bowl.
11. Drizzle the lemon feta vinaigrette over the mixture and gently toss to coat evenly.
12. Garnish with chopped parsley and crumbled feta cheese before serving.
13. Serve warm or at room temperature as a vibrant, nutritious side dish or light meal.

Notes

• Achieve perfectly roasted sweet potatoes by cutting them into uniform cubes to ensure even cooking and crispy edges.
• Rinse quinoa thoroughly before cooking to remove the natural coating called saponin, which can make the grain taste bitter or soapy.
• Customize the dish by adding protein like grilled chicken, chickpeas, or tofu to transform it into a complete meal with extra nutritional value.
• Make the recipe gluten-free and vegan by substituting feta with nutritional yeast or dairy-free cheese alternative for a similar tangy flavor profile.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 4g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 8g
• Protein: 11g
• Cholesterol: 15mg