1. Can I make this salad ahead of time?

Absolutely. This salad is perfect for meal prep or entertaining because it holds up well in the refrigerator for up to 4 days. Just store it in an airtight container and add the dressing right before serving to preserve the crispiness of the quinoa and the brightness of the flavors.

2. Is this recipe suitable for vegans or gluten-free diets?

Yes! This Potato White Bean Salad With Crispy Quinoa is naturally gluten-free. To make it vegan, simply omit the feta cheese or use a dairy-free alternative. All other ingredients are plant-based and gluten-free friendly.

3. How do I get the quinoa perfectly crispy?

Use day-old, fully cooled quinoa for best results. Spread it thinly on a parchment-lined baking sheet and bake at 425°F. Stir halfway through cooking to ensure even crisping. Freshly cooked quinoa can be too wet and may not crisp up properly.

Potato White Bean Salad With Crispy Quinoa – Easy Winter Favorite

Name: Potato White Bean Salad With Crispy Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern / North African Fusion
Ingredients: 1 medium sweet potato, cubed; 1 1/2 cups cooked quinoa (preferably day-old); 1 1/2 tablespoons olive oil (divided); 1/2 teaspoon paprika; 1 1/2 teaspoons salt (or to taste); 1/2 teaspoon garlic powder (divided); 1/3 cup olive oil (for dressing); Juice of 1 lemon; 1/2 teaspoon ground cumin; 3 tablespoons harissa paste (preferably Mina brand); 1 tablespoon maple syrup; Salt and black pepper to taste (for dressing); 1/2 teaspoon garlic powder (for dressing); 1 bunch fresh mint, finely chopped; 1 block feta cheese, crumbled (about 4 oz); 1 (15 oz) can white beans, drained and rinsed; 1 pomegranate, seeds removed

Description

This Potato White Bean Salad With Crispy Quinoa is a hearty, protein-packed vegetarian salad perfect for fall and winter. It combines roasted sweet potatoes, crispy quinoa, white beans, mint, feta, and pomegranate seeds with a spicy harissa dressing. It’s nutritious, gluten-free, and full of vibrant textures and flavors.

Ingredients

Scale

1 medium sweet potato, cubed
1 1/2 cups cooked quinoa (preferably day-old)
1 1/2 tablespoons olive oil (divided)
1/2 teaspoon paprika
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon garlic powder (divided)
1/3 cup olive oil (for dressing)
Juice of 1 lemon
1/2 teaspoon ground cumin
3 tablespoons harissa paste (preferably Mina brand)
1 tablespoon maple syrup
Salt and black pepper to taste (for dressing)
1/2 teaspoon garlic powder (for dressing)
1 bunch fresh mint, finely chopped
1 block feta cheese, crumbled (about 4 oz)
1 (15 oz) can white beans, drained and rinsed
1 pomegranate, seeds removed

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Instructions

Preheat oven to 425°F (218°C).
On a parchment-lined or non-stick baking sheet, place cubed sweet potatoes and cooked quinoa, keeping them separate.
Toss sweet potatoes with 3/4 tablespoon olive oil, 1/2 teaspoon paprika, 3/4 teaspoon salt, and 1/4 teaspoon garlic powder.
Toss quinoa with 3/4 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon garlic powder.
Bake for 30 minutes, stirring the quinoa halfway through for even crisping.
Meanwhile, whisk together dressing ingredients: 1/3 cup olive oil, juice of 1 lemon, 1/2 teaspoon cumin, 3 tablespoons harissa paste, 1 tablespoon maple syrup, 1/2 teaspoon garlic powder, salt, and pepper to taste.
In a large bowl, combine roasted sweet potatoes, crispy quinoa, chopped mint, crumbled feta, white beans, and pomegranate seeds.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or chill and enjoy later.

Notes

Use day-old quinoa for best crispiness.
Adjust harissa amount based on your spice tolerance.
Substitute feta with vegan feta for a fully vegan dish.
This salad stores well in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasted
Cuisine: Middle Eastern / North African Fusion

Nutrition

Serving Size: 1 serving
Calories: 699 kcal
Sugar: 17 g
Sodium: 841 mg
Fat: 38 g
Saturated Fat: 11 g
Unsaturated Fat: 25 g
Trans Fat: 0.02 g
Carbohydrates: 71 g
Fiber: 12 g
Protein: 22 g
Cholesterol: 50 mg