---
title: Sweet Potato & Quinoa Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-quinoa-salad-with-avocado-56ddf0774dab71d53b8b4567
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 790
  fat: 34
  saturated fat: 7
  carbohydrates: 107
  sugar: 16
  fiber: 22
  protein: 23
  sodium: 503
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/sweet-potato-quinoa-salad.avif"
---
Wash and dry all produce. Preheat the oven to 400 degrees. In a #small pot{}, bring 1½ cups salted water to a boil the @orange{2%unit} and @lemon{1%unit}. Peel and cut the @sweet potatoes{24%oz} into ½-inch cubes.

Roast the sweet potatoes and cook the quinoa: Toss the sweet potato cubes on a #baking sheet{} with a drizzle of @olive oil{2%tbsp} and a pinch of @salt{} and @pepper{}. Place in the oven for ~{20%minutes} to ~{25%minutes}, until golden brown and tender. Once boiling, add the @quinoa{1.5%cup} to the water, cover, and reduce to a simmer for ~{15%minutes} to ~{20%minutes}, until tender.

In a #medium bowl{}, whisk together @Dijon mustard{1%jar}, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!

Halve, pit, and peel the @avocado{2%unit}, then thinly slice.

Plate the quinoa and drizzle with half the dressing. Toss the @arugula{4%oz} with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, @almonds{2%oz}, and @feta cheese{1%cup}. Enjoy!