© 2019 by Kristin Dovbniak for The Supermama Society

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Recipe: Winter Quinoa Salad


If you saw this recipe and thought, "Ugh. Another quinoa salad." Think again. This is the recipe I make over and over again all winter long, for parties, to have for lunches with a handful of roasted chickpeas or sliced rotisserie chicken (it's even fabulous cold). It's simple, and unassuming at first- but the flavors are delicious! And I know, basil isn't exactly the most seasonal winter ingredient, but trust me on this one. The bright basil with the savory-sweet roasted sweet potatoes, the earthy quinoa and the zesty orange-spiked dressing are out of this world, I promise. Once reserved only for my friends and family and catering clients, enjoy my favorite winter quinoa salad.


Winter Quinoa Salad Serves 4-6 as a side


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1 1/2 cups white or red quinoa (or a mix) 3 cups water 1 batch roasted sweet potatoes (see below)

2 cups raw baby spinach 1/4 cup fresh basil, chiffonade (rinsed well) 1/4 cup olive oil 2 tbsp white balsamic vinegar

zest of 1/2 orange 1/2 tsp cumin 1/2 tsp cinnamon 1/2 tsp sea salt (more to taste) cayenne pepper, to taste

optional: drizzle honey 1/4 cup almonds, chopped and toasted


1. To cook quinoa, rinse well (if not pre-rinsed) and strain. Place quinoa and water in a medium saucepan. Cover and bring to a boil.


2. Immediately reduce to a simmer and cook, covered, 15 minutes. Remove from heat but keep lid on, for 5 minutes. Remove lid and fluff. Let cool slightly. {Note this can also be made easily in a rice cooker}.


3. Meanwhile, roast sweet potatoes according to directions following. Toss warm quinoa with roasted sweet potatoes, spinach and basil to warm greens slightly.

4. In a small bowl, whisk together olive oil, vinegar, orange zest, spices and sea salt, and a drizzle of honey if desired.


5. Toss with quinoa mixture. Taste for seasoning. Serve topped with toasted almonds.


To roast sweet potatoes:

Preheat oven to 375. Toss sweet potatoes with a drizzle of coconut oil, and a generous sprinkle of spices (cumin, paprika, garlic + sea salt). Roast in oven 20-30 minutes, tossing once or twice, until golden and cooked through. Set aside to cool slightly.