Summer Long Weekends

Quinoa Salad Recipe with Sweet Potatoes and Seared Corn

This Quinoa Salad Recipe is light, crisp and delicious – a perfect vegetarian recipe for hot summer nights! Tasty roasted sweet potato, corn and quinoa are added to a bed of crisp lettuce and cabbage, making this quinoa salad a satisfying dinner idea. Top with your favourite salad dressing, we recommend an Asian Sesame dressing, to compliment the spices in this salad.

This blog post may contain affiliate links. What does that mean? We may get a small commission if you make a purchase using our links, which helps us to keep posting new holiday content every week.

Quinoa Salad with red cabbage and sweet potatoes in a white bowl by Champagne and Sugarplums

Quinoa Salad with red cabbage and sweet potatoes in a white bowl by Champagne and Sugarplums

Loading...

Ingredients

  • 3 Medium sweet potatoes
  • 1 cup Shredded red cabbage
  • 2 cups Corn
  • 1 Green Onion
  • 1 Head of iceberg lettuce
  • 1cup Quinoa
  • 1/4 cup Shaved Parmesan cheese
  • Salt and Pepper
  • 2 tsp Curry Powder
  • 1 tsp Oregano
  • 2 tsp Garlic powder
  • 1/2 tsp Chili powder
  • Olive oil
  • Asian Sesame Salad Dressing
Quinoa Salad Recipe
Spices mixed in a small white bowl by Champagne and Sugarplums

Firstly, in a small bowl, mix together the curry powder, oregano, garlic powder, chilli powder and salt/pepper.

Roasted sweet potatoes on a sheet pan by Champagne and Sugarplums

Preheat the oven to 450. Cut the sweet potatoes into pieces and toss with a drizzle of olive oil. Add the spice mix and toss to coat. Once coated evenly, arrange on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Green onions cooking in oil in a medium sized pot by Champagne and Sugarplums

Cut off and discard the root ends of the green onion and slice, separating the white bottoms from the green tops. In a medium pot, heat 1/2 tsp of oil on med-high heat. Add the white bottoms of the green onions and cook for about 30 seconds. Add the quinoa, 2 cups of water and salt, then bring to a boil.
Reduce the heat, cover and simmer for 12-14 mins, until the water has been absorbed. Remove from heat and let sit covered for 5 mins. Fluff with a fork.

Seasoned cooked corn in a white bowl by Champagne and Sugarplums

Heat a pan with a drizzle of oil on med-high heat. Add the corn and cook, stirring occasionally, for 8-10 minutes. Remove from heat and then sprinkle with salt, pepper and chili powder.

Shredded red cabbage and chopped lettuce in white bowls by Champagne and Sugarplums

Roughly chop the iceberg lettuce and place in a serving large bowl. Add the cabbage to the chopped lettuce, mix until blended.

Quinoa Salad with red cabbage and sweet potatoes in a white bowl by Champagne and Sugarplums

Finally, add the quinoa, cabbage, corn and sweet potatoes to the lettuce/cabbage. Drizzle with salad dressing and top with remaining green onion and Parmesan cheese.

Quinoa Salad with red cabbage and sweet potatoes in a white bowl by Champagne and Sugarplums

Quinoa Salad with red cabbage and sweet potatoes in a white bowl by Champagne and Sugarplums

We hope you loved this delicious, crispy Quinoa Salad Recipe as much as we do! If you’re looking for more summer dinner recipes check out our Ultimate List of 50 Summer Dinner Recipe Ideas and since we love partying in style we have to show you our Easy Breezy Pineapple Garland, perfect for any long weekend patio celebration!

Summer Quinoa Salad with Sweet Potatoes and Seared Corn by Champagne and Sugarplums

Quinoa Salad with Sweet Potatoes and Seared Corn

Champagne and Sugarplums
This Quinoa Salad Recipe is light, crisp and delicious – a perfect vegetarian recipe for hot summer nights! Tasty roasted sweet potato, corn and quinoa are added to a bed of crisp lettuce and cabbage, making this quinoa salad a satisfying dinner idea. 
Prep Time 20 mins
Cook Time 30 mins
0 mins
Total Time 50 mins
Course Main Course, Salad
Cuisine American
Servings 4
Calories 760 kcal

Ingredients
  

  • 3 Medium sweet potatoes
  • 1 cup Shredded red cabbage
  • 2 cups Corn
  • 1 Green Onion
  • 1 Head of iceberg lettuce
  • 1 cup Quinoa
  • 1/4 cup Shaved Parmesan cheese
  • Salt and Pepper
  • 2 tsp Curry Powder
  • 1 tsp Oregano
  • 2 tsp Garlic powder
  • 1/2 tsp Chili powder
  • Olive oil
  • Asian Sesame Salad Dressing

Instructions
 

Spice Mix

  • In a small bowl, mix together curry powder, oregano, garlic powder, chili powder and salt and pepper.

Sweet Potatoes

  • Preheat the oven to 450.
  • Cut the sweet potatoes into pieces and toss with a drizzle of olive oil. Add the spice mix toss to coat.
  • Arrange on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Quinoa

  • Cut off and discard the root ends of the green onion and slice, separating the white bottoms from the green tops.
  • In a medium pot, heat 1/2 tsp of oil on med-high heat. Add the white bottoms of the green onions and cook for about 30 seconds.
  • Add the quinoa, 2 cups of water and salt, then bring to a boil. Reduce the heat, cover and simmer for 12-14 mins, until the water has been absorbed.
  • Remove from heat and let sit covered for 5 mins. Fluff with a fork.

Corn

  • Heat a pan with a drizzle of oil on med-high heat. Add the corn and cook, stirring occasionally, for 8-10 minutes.
  • Remove from heat and sprinkle with salt, pepper and chili powder.

Salad

  • Roughly chop the iceberg lettuce and place in a large bowl. Add the quinoa, cabbage, corn and sweet potatoes.
  • Drizzle with salad dressing and top with remaining green onion and Parmesan cheese.
Keyword quinoa, salad, summer, summer salad, vegetarian

Happy Long Weekend from Champagne and Sugarplums