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Quinoa-sweet-potato salad with mushrooms and spinach

Spinach quinoa sweet potato salad

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The perfect warm winter salad with quinoa, spinach, roasted sweet potato and mushrooms. And explosion of flavors that perfectly complement each other. I love topping it with nuts to add some crunch.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Eloïse Jennes


  • 320 g quinoa (80 g/serving)
  • Olive oil a generous amount
  • 2 onions
  • 500 g mushrooms
  • 800 g sweet potato
  • 200 g fresh baby spinach
  • 4 teaspoon apple cider vinegar
  • 1 pinch of salt and pepper

Optional topping

  • 1 handful macadamia nuts or cashew nuts


  • Rinse the quinoa. Cook it according to the instructions on the package.
  • Peel and dice the onion.
  • Peel the sweet potatoes and cut them into small cubes.
  • Heat a large pan with olive oil. When hot, sauté the onion until translucent.
  • Add the sweet potatoes and caramelize with the onion for 15 minutes over medium to high heat. Stir regularly.
  • In the meantime, wash the mushrooms and cut them into slices. Wash and drain the spinach.
  • After 15 minutes, add the mushrooms to the pan and cook for 5 more minutes.
  • Finally add the spinach and the apple cider vinegar. Season with salt and pepper. Stir until everything is combined. Let sit on low heat for 5 minutes.
  • Serve with the quinoa. Top with macadamia or cashew nuts for some crunch.
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