This **Quinoa Salad Recipe** is our new favorite for good reason! It features tender roasted sweet potato, sweet red bell pepper, and savory black beans, all resting on a bed of fresh spinach and perfectly cooked quinoa. Garnished with crunchy roasted pumpkin seeds and creamy, crumbly soft cheese, every bite is a delightful fusion of textures and tastes. And let’s not forget the star of the show: the incredibly flavorful basil-lime vinaigrette that ties everything together into a truly unforgettable meal.

For those who, like us, have a profound appreciation for vibrant and nourishing quinoa salads, you’re in good company! If you enjoy this recipe, we highly recommend exploring some of our other cherished creations. Start with our original and beloved Quinoa Salad, brimming with an abundance of fresh vegetables, or try this wholesome Kale Quinoa Salad for a hearty green boost.

Alternatively, feel free to browse our extensive archive of meticulously tested and perfected quinoa salad recipes here for endless inspiration.

The Ultimate Quinoa Salad Recipe: A Flavorful & Nutritious Delight

It’s been a little while since we last shared a dedicated quinoa recipe, and rest assured, this sensational salad more than makes up for the wait! This dish effortlessly hits all the right notes with its harmonious blend of flavors and diverse textures. More than just delicious, it’s a true nutritional powerhouse, generously loaded with essential vitamins and minerals, and packed with plant-based protein thanks to the mighty quinoa and robust black beans. It’s the perfect addition to your healthy eating repertoire, whether you’re seeking a vibrant lunch or a satisfying dinner.

The star of this dish, the basil-lime vinaigrette, is nothing short of addicting. Fair warning – you might find yourself wanting to drizzle it over *everything*! Its bright, tangy notes perfectly complement the sweetness of the roasted vegetables, which are caramelized to sweet perfection. Finally, the salty crunch of pumpkin seeds and the creamy tang of soft cheese add those irresistible finishing touches, making this salad an absolute culinary triumph.

Why Quinoa Salad is Exceptionally Good for You

Quinoa (pronounced KEEN-wah) is not technically a grain but a seed, though it’s cooked and consumed much like one. It stands out as a vegetarian and vegan-friendly complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it a “whole” protein, similar to what you’d find in meat, but entirely plant-based. Beyond its impressive protein content, quinoa is also an excellent source of fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. Incorporating quinoa into your diet can support muscle growth, digestive health, and provide sustained energy, making this salad an incredibly wholesome choice for any meal.

Enhancing Quinoa’s Flavor: Simple Tips for a Delicious Base

Often, the biggest mistake people make when cooking quinoa is failing to season it properly. Just like pasta or rice, quinoa absolutely requires salt during the cooking process to unlock its full flavor potential. A simple pinch of salt goes a long way. Beyond that, it’s best not to overwhelm it with too many other strong flavorings, as this can compete with the other delicious components of our Quinoa Salad Recipe. The subtle nuttiness of properly seasoned quinoa provides the perfect canvas for the vibrant roasted vegetables and the zesty vinaigrette.

Crafting the Irresistible Basil-Lime Vinaigrette

This light, fresh, healthy, and perfectly tangy basil-lime vinaigrette is truly the ideal complement to our Quinoa Salad. Its vibrant flavors awaken the palate and elevate every ingredient. Here are a few essential tips to ensure your dressing is absolutely perfect:

**Fresh Basil is Key:** If you have access to fresh basil, it’s absolutely perfect for this recipe, offering the most intense and aromatic flavor. If fresh isn’t available, a standard .75-ounce packet of pre-cut fresh basil (often found in the produce section) is precisely the right amount to achieve that signature taste.
**Adjust Sweetness to Taste:** The recipe as written yields a wonderfully tangy and acidic dressing, which beautifully cuts through the richness of the roasted vegetables and cheese. However, if you prefer your dressings with a touch more sweetness, feel free to increase the amount of honey to suit your personal preference.
**Dress to Your Liking:** When it comes to dressing the salad, add the vinaigrette slowly and according to your personal taste. You may not need the entire batch of dressing for one serving, but then again, you just might! It’s always better to have a little extra than not enough. Any leftover dressing stores beautifully for up to a week in an airtight container in the refrigerator. This versatile vinaigrette is also fantastic over other roasted vegetables, quick side salads, or even as a dip for raw garden veggies.

Quick Tip for Vinaigrette Storage

Leftover dressing, particularly one made with olive oil, will naturally separate and solidify a bit in the cold temperatures of the refrigerator. This is completely normal and no cause for concern! Simply let the dressing stand at room temperature for approximately 20 minutes before serving. Then, give it a good shake to re-combine all the ingredients, and it will be perfectly ready to use again. If you prefer a minimally dressed salad or don’t want extra dressing, feel free to halve the recipe; it divides nicely without compromising flavor.

Key Ingredients for Our Signature Quinoa Salad

This exceptional Quinoa Salad Recipe masterfully combines the earthy sweetness of roasted sweet potatoes, the crisp freshness of sweet red bell pepper, and the hearty texture of black beans with a wholesome base of tender spinach and fluffy quinoa. To elevate the experience, we crown it with crunchy roasted pepitas (pumpkin seeds) and a delightful sprinkle of creamy goat cheese (or tangy feta, if you prefer). Each ingredient plays a crucial role in creating a balanced and flavorful salad.

A few important ingredient notes and tips to ensure your salad is nothing short of perfect:

**Perfectly Roasted Sweet Potatoes:** For the sweet potatoes to roast evenly and achieve that desired tender-crisp texture within the time indicated in the recipe, it is essential to cut them into small, uniform 1/2-inch cubes. This not only ensures consistent cooking but also makes them much easier and more enjoyable to eat within the salad. For a visual guide on how to perfectly cube sweet potatoes, refer to our roasted sweet potatoes recipe with step-by-step photos.
**Spinach Preparation:** We highly recommend using baby spinach for this salad due to its tender leaves and mild flavor. For optimal integration with the other ingredients and a more pleasant eating experience, give the baby spinach a coarse chop. This prevents long strands of spinach from dominating a bite and ensures all flavors meld beautifully.
**Black Beans for Heartiness:** We incorporate a can of rinsed, drained, and thoroughly dried black beans into this salad, providing a boost of plant-based protein and fiber. If you’re looking to truly level up the flavor and texture, consider using our favorite from-scratch Black Beans recipe. Their rich, savory depth will add an extra layer of deliciousness.

Quick Tip for Roasting Vegetables

The secret to perfectly roasted vegetables lies in giving them ample space on the baking sheet. When vegetables are overcrowded and overlapping, they tend to steam instead of roast, resulting in a softer, mushier texture. For the best caramelization and slightly crispy edges, ensure your veggies have plenty of room to breathe. We highly recommend using a large 15 x 21-inch sheet pan to allow for proper air circulation and superior roasting results.

Smart Meal Prep: Make Your Quinoa Ahead of Time

Quinoa salads are a staple in our home, especially during the warmer months when they pair wonderfully with grilled steak, chicken, or salmon. My number one tip for making these salads quickly and effortlessly is to **prepare the quinoa ahead of time**. Having cooked and cooled quinoa ready to toss into your salad significantly reduces overall prep time. While cooking quinoa isn’t difficult, waiting for it to fully cook, steam, and then cool to room temperature can be the most time-consuming step in the entire process. Planning this simple step in advance transforms the salad assembly into a matter of minutes.

Game-Changing Meal Prep Tip

When I’m doing my weekly meal prep, I often make large batches of both quinoa and brown rice. I store them in airtight containers in the fridge, ready to be used in various recipes throughout the week. This simple habit is an absolute game-changer for quick and healthy meal assembly!

That said, if you find yourself making the quinoa at the same time you’re assembling the salad and need it to cool quickly, here’s a helpful trick to speed up the process: Spread the freshly cooked and fluffed quinoa in an even, thin layer on a large sheet pan. Then, place the sheet pan in the fridge (or even the freezer for a few minutes) for about 10-15 minutes, or until it has cooled down to room temperature. This rapid cooling method ensures your quinoa is ready when you are, maintaining the perfect texture for your salad.

Creative Quinoa Salad Variation Ideas

This Quinoa Salad Recipe is wonderfully versatile, offering a fantastic base for customization. Feel free to experiment with these ideas to make it uniquely yours:

**Boost with Protein:** While this salad is naturally vegetarian and boasts significant plant-based protein from quinoa and black beans, you can easily add more if desired. Consider grilling some tender chicken or thinly sliced grilled flank steak to serve on the side, or chop it directly into the salad for a heartier meal. It’s already a well-balanced salad with carbohydrates from sweet potatoes and healthy fats from the cheese, but extra protein is always an option!
**Explore Other Toppings:** The possibilities for toppings are endless! Replace the roasted pumpkin seeds and goat cheese, or add additional elements from this list for extra flavor and texture: crunchy roasted pistachios, savory shelled sunflower seeds, sweet sliced honey-roasted almonds, tangy crumbled feta cheese (if not using goat cheese), or creamy, ripe diced avocado for an extra layer of healthy fats and smooth texture.
**Seasonal Swaps:** Adapt the recipe to the season! In summer, add fresh corn kernels or diced cucumber. In fall, roasted butternut squash can replace sweet potato.
**Spice it Up:** For a kick, add a pinch of chili powder or cayenne pepper to the roasted vegetables, or a dash of hot sauce to the vinaigrette.
**Herb Alternatives:** While basil-lime is fantastic, try experimenting with other fresh herbs like cilantro or parsley in the vinaigrette for a different flavor profile.

Quinoa Salad Recipe Storage Tips for Freshness

Proper storage is key to enjoying this vibrant quinoa salad for longer. It’s important to note that this salad doesn’t maintain its best texture once the dressing has been mixed in. The spinach can wilt, and the other ingredients may become soggy over time. Therefore, if you don’t plan on eating the entire salad in one sitting, here’s how to ensure freshness:

**Dress as You Go:** Always **toss only the portion you intend to eat immediately with the basil-lime vinaigrette, cheese, and pumpkin seeds.** By keeping the dressing and toppings separate, this delicious quinoa salad can last beautifully in an airtight container in the fridge for up to 3 days.
**Ideal Meal Prep Storage Method:** Here’s how we recommend storing this salad to enjoy throughout the week with minimal effort:
- Prepare the salad as indicated in the recipe instructions, but **do not add the dressing, goat cheese, or roasted pumpkin seeds** to the main mixture.
- Divide the undressed salad evenly into three or four individual airtight containers. Store the prepared dressing separately in a sealed jar. Keep all containers refrigerated.
- **To enjoy a fresh portion of this quinoa salad each day,** simply add your desired amount of goat cheese and pumpkin seeds to one of the individual salad containers, pour over the fresh basil-lime vinaigrette, toss everything to combine, and savor immediately. This method ensures every serving is as fresh and flavorful as the first!

Explore More Delicious Quinoa Salads:

If you loved this Quinoa Salad Recipe, you’ll be thrilled to discover our other fantastic creations:

Caprese Quinoa Salad: A refreshing take on a classic with a balsamic vinaigrette.
Citrus Quinoa Salad: Bright and zesty, featuring a sweet citrus vinaigrette.
Sweet Potato-Quinoa Salad: Another hearty option, enhanced with a lemon-herb vinaigrette.
Quinoa Apple Salad: A delightful blend of sweet and savory with a lemon-poppy seed vinaigrette.
Quinoa Corn Salad: Packed with vibrant flavors, complemented by a smoky chipotle-lime vinaigrette.

Quick Tip

Don’t forget to check out our entire collection of readers’ favorite Quinoa Recipes for more wholesome and inspiring meal ideas!

Quinoa Salad Recipe

By Chelsea Lords

This Quinoa Salad Recipe is a new favorite! Roasted sweet potato, red bell pepper, black beans, spinach, quinoa, crunchy pumpkin seeds, and soft cheese, all topped with a basil-lime vinaigrette—absolutely delicious!

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 6 servings (as a side)

Rating: 5 out of 5 stars from 1 vote

Equipment

Large sheet pan (15″ x 21″)
Medium pot
Small blender or food processor

Ingredients

Salad

4 cups sweet potatoes, peeled and cut into 1/2-inch cubes (approx. 1.3 lbs or 2 medium/large potatoes)
1 large red bell pepper, diced into 1/2-inch cubes
1-1/2 tablespoons olive oil
1 (15-ounce) can black beans, drained and rinsed
Salt and pepper, to taste
1 teaspoon ground cumin
1 cup uncooked quinoa (we like tri-color)
5 cups baby spinach, coarsely chopped
1/2 cup roasted pumpkin seeds/pepitas or chopped pistachios
1/3 cup goat cheese or 1 small avocado, diced (optional, for creaminess)

Dressing

1/4 cup red wine vinegar
1-1/2 tablespoons Dijon-style mustard
1/2 packed cup fresh basil (one standard .75-ounce packet is perfect if fresh is unavailable)
1 teaspoon minced garlic
1 tablespoon honey
Juice of 2 large limes (about 3 tablespoons) and zest of 1 lime (about 1 teaspoon)
1/2 cup olive oil

Instructions

**Prepare Roasted Vegetables:** Preheat your oven to 425°F (218°C). Peel and chop sweet potatoes and red bell pepper into 1/2-inch cubes. Place them on a large sheet pan, ensuring plenty of space for roasting (they should not overlap significantly to avoid steaming). Drizzle with 1-1/2 tablespoons olive oil, ground cumin, and season generously with salt and pepper (we recommend about 3/4 teaspoon salt and 1/4 teaspoon pepper, adjust to taste). Toss everything to coat evenly, spread the veggies in a single layer, and roast for 15 minutes. Flip the vegetables, then continue roasting for another 10–20 minutes, or until they reach your desired tenderness and are slightly caramelized. Once tender, remove from oven and toss with the drained and rinsed black beans. Set aside to cool completely to room temperature.
**Cook Quinoa:** While the vegetables roast, rinse the uncooked quinoa thoroughly in a fine-mesh sieve under cold water for about 30 seconds. In a medium pot, combine the rinsed quinoa with 2 cups of water. Season with salt (about 1/2 teaspoon). Bring the mixture to a boil, then reduce the heat to its lowest setting, cover the pot with a lid, and cook for 15 minutes, or until the quinoa has completely absorbed all the water. Turn off the heat and let the pot stand, still covered, for 5–10 minutes to allow the quinoa to steam. After steaming, remove the lid and gently fluff the quinoa with a fork. Set aside to cool to room temperature. To speed up cooling, spread the cooked quinoa on a sheet pan and place it in the freezer for 15 minutes.
**Make the Dressing:** In a small blender or food processor, combine all dressing ingredients except for the 1/2 cup olive oil. Zest one lime to get 1 teaspoon of zest and juice both limes to yield about 3 tablespoons of juice; add these to the blender. Season with salt and pepper to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper). Blend until the basil is finely broken down and the mixture is smooth. While the blender is running on low, slowly drizzle in the 1/2 cup olive oil and blend just until the dressing is emulsified. Be careful not to over-blend. Transfer the finished dressing to a large, covered jar and refrigerate while you assemble the rest of the salad.
**Assemble the Salad:** Coarsely chop the baby spinach. In a large mixing bowl, gently toss the chopped spinach with the completely cooled quinoa. Add the cooled roasted sweet potatoes, bell pepper, and black bean mixture to the bowl. Gently toss all the ingredients together until well combined. Top the salad with chopped avocado or goat cheese (if using) and roasted pumpkin seeds.
**Serve and Enjoy:** This quinoa salad is best eaten immediately after being dressed. Therefore, only add the cheese, pepitas, and basil-lime vinaigrette to the portion you intend to consume right away. Toss the individual serving with your desired amount of dressing (you may have some leftover, depending on your preference; we typically use about 3/4 of the batch). Taste and season the dressed salad once more, adding a pinch more salt or pepper if needed to truly bring all the flavors alive. Serve immediately and savor every fresh, nutritious bite!

Recipe Notes

**Note 1 (Sweet Potatoes):** This recipe calls for approximately 1.3 pounds of sweet potatoes, which typically amounts to 2 medium-to-large sized potatoes, yielding about 4 cups once peeled and diced into 1/2-inch cubes.
**Note 2 (Basil):** Fresh basil provides the best flavor for the vinaigrette. If fresh basil leaves are unavailable, a standard .75-ounce packet of fresh, pre-cut basil (often found in the produce section of supermarkets) is the perfect quantity for this recipe.
**Storage:** For optimal freshness and texture, this salad is best enjoyed immediately after being dressed. If you plan to have leftovers, prepare the salad mixture (quinoa, spinach, roasted vegetables, black beans) and store it undressed. Only add the cheese, pumpkin seeds, and dressing to the individual portion you are about to eat. For detailed meal prep and storage tips, please refer to the “Quinoa Salad Recipe Storage” section above in the blog post.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation only.

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