Quinoa Salad with Sweet Potato and Avocado

by Erika Sierra

Yields 4 Servings

Quinoa Salad with Sweet Potato and Avocado Photos



2 cups of quinoa
1 medium sweet potato
1 big avocado
1 teaspoon olive oil
Thyme powder
2 tablespoons roasted almonds
Salt and pepper to taste


3 tablespoons olive oil
¼ cup lemon juice
1 teaspoon honey
Salt and pepper to taste


Cook the quinoa according to package instructions. It is usually added to boiling water for 10 minutes. Strain and remove excess of water.

Peel the sweet potato and cut into cubes of approximately 1 centimeter.

Season with pepper, salt, olive oil and ground thyme.

Heat oven to 350 F and bake the sweet potato until it is al dente (approximately 20 minutes).

Let it cool down, then mix it with the quinoa and the avocado cut into small cubes.

Mix all the vinaigrette ingredients and fold into the salad mixture.

Lastly, add the almonds.


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