Layered quinoa salad with sweet potato and feta cheese

Layered quinoa salad with sweet potato and feta cheese

Based on 15 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This salad is a great option for an office lunch as you can easily prepare it the evening before. The most important thing is to always add your dressing to the bottom of the jar and then to top it with a salad ingredient that won’t wilt or get too soggy, for example the sweet potato."

Difficulty

Easy 👌

Preparation

25 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
100 g
quinoa
300 g
sweet potatoes
80 g
feta cheese
20 g
sunflower seeds
1
avocado
1
romaine heart
½
red onion
50 ml
olive oil
20 ml
white wine vinegar
1 tsp
honey
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

oven, 2 cutting boards, 2 knives, baking sheet, pot, frying pan, bowl (small), 2 glass jars

How-To Videos

how-to-cook-aromatic-quinoa

How to cook aromatic quinoa

how-to-toast-nuts

How to toast nuts

how-to-cut-an-onion

How to cut an onion

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

Nutrition per serving

Cal933
Fat56 g
Protein24 g
Carb83 g
  • Step 1/4

    Preheat oven to 160°C/320°F.  Peel sweet potato and cut into bite-sized pieces. Transfer to a baking sheet, drizzle with some vegetable oil, and season with salt. Bake for approx. 30 min., or until softened.
    • 300 g sweet potatoes
    • salt
    • vegetable oil (for frying)
    • oven
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 160°C/320°F. Peel sweet potato and cut into bite-sized pieces. Transfer to a baking sheet, drizzle with some vegetable oil, and season with salt. Bake for approx. 30 min., or until softened.

  • Step 2/4

    In the meantime, cook quinoa according to package instructions. Toast sunflower seeds in a fat-free frying pan until golden brown.
    • 100 g quinoa
    • 20 g sunflower seeds
    • pot
    • frying pan

    In the meantime, cook quinoa according to package instructions. Toast sunflower seeds in a fat-free frying pan until golden brown.

  • Step 3/4

    Chop avocado and romaine heart, and finely dice red onion. For the dressing, add olive oil, white wine vinegar, and honey to a small bowl. Stir to combine and season with salt and pepper to taste.
    • 1 avocado
    • 1 romaine heart
    • ½ red onion
    • 50 ml olive oil
    • 20 ml white wine vinegar
    • 1 tsp honey
    • salt
    • pepper
    • cutting board
    • knife
    • bowl (small)

    Chop avocado and romaine heart, and finely dice red onion. For the dressing, add olive oil, white wine vinegar, and honey to a small bowl. Stir to combine and season with salt and pepper to taste.

  • Step 4/4

    Start layering the salad with the dressing first and divide it equally to jars. Top with sweet potato, quinoa, red onion, avocado, and romaine lettuce. Crumble feta cheese with your hands and add on top, then finish with toasted sunflower seeds. Enjoy right away or store in the fridge for 1-2 days.
    • 80 g feta cheese
    • 2 glass jars

    Start layering the salad with the dressing first and divide it equally to jars. Top with sweet potato, quinoa, red onion, avocado, and romaine lettuce. Crumble feta cheese with your hands and add on top, then finish with toasted sunflower seeds. Enjoy right away or store in the fridge for 1-2 days.

  • Enjoy your meal!

    Layered quinoa salad with sweet potato and feta cheese

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