Layered quinoa salad with sweet potato and feta cheese

Based on 9 ratings

Johanna 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 👌
25
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

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

Utensils

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

Nutrition per serving

Cal
933
Protein
24 g
Fat
56 g
Carb
83 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.
    • avocado
    • 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.