Quinoa Salad with Roasted Sweet Potatoes, Spinach, and Cranberries

From The Culinary Couple | Inspired by Two Peas & Their Pod

Serves 6.


  • 2 large sweet potatoes, peeled and diced
  • 1/2 red onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 4 cups spinach
  • 3 tablespoons balsamic vinegar, divided
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 cup dried cranberries
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F. Place sweet potatoes and red onion in a medium bowl; drizzle with olive oil and season with salt and pepper. Toss together and scatter onto a large baking sheet. Bake for 25 minutes, stirring several times, until sweet potatoes are tender.
  2. While the vegetables are roasting, make the quinoa. Using a strainer, rinse quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan; bring to a boil over medium heat. Boil for 5 minutes, then turn the heat to low and simmer for about 15 minutes, or until water has been absorbed. Remove from heat and fluff with a fork.
  3. In a large bowl, combine quinoa, sweet potatoes, and red onion. Add spinach, drizzle with balsamic vinegar, and toss in dried cranberries. Stir to combine. Season with salt and pepper and serve.