Low Country Sweet Potato Quinoa Salad


Low Country Sweet Potato Quinoa Salad

Created by Veronica Callaghan Submitted via Ancient Harvest & Clean Eating’s Modern Meal Makeover Recipe Contest Low Country Sweet Potato Quinoa Salad brings the taste of the European Low Countries to your table. With the flavor of Ancient Harvest quinoa and sweet potatoes, your taste buds will be taken to another world.

Prep Time: 15
Total Time: 35


  • 2 sweet potatoes, peeled and cut into 1-2” cubes
  • ½ cup olive oil, divided
  • 1 teaspoon cayenne pepper
  • 1 ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 1 shallot, peeled and diced
  • 2 slices thick cut Applewood smoked bacon, diced
  • 1 cup cooked Ancient Harvest Traditional Quinoa
  • 2 cups baby kale leavesQuinoa234@#$
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce (we used Tabasco)
  • 1 teaspoon honey
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon chopped flat leaf parsley
  • 2 scallions, finely chopped (white and green parts)


  1. Preheat oven to 375°F. Spray a large baking pan with non-stick cooking spray or line the pan with parchment paper.
  2. In a large bowl combine potatoes, ¼ cup of the olive oil, cayenne pepper, 1 teaspoon of the salt, black pepper,
    shallots and the diced bacon. Toss to evenly coat.
  3. Spread potatoes in an even layer on the prepared pan. Bake
    potatoes in preheated oven for 30 to 35 minutes or until potatoes are tender. Stir potatoes every 10 minutes to prevent sticking. Remove from oven and cool for 15 to 20 minutes.
  4. Once cool, transfer the potatoes to a large bowl; stir in the cooked quinoa and the baby kale leaves.
  5. In a measuring cup whisk together 1 tablespoon lemon juice, 1 teaspoon hot sauce, ¼ cup olive oil, 1 teaspoon honey and remaining salt. Pour over potatoes. Add sesame seeds, parsley and scallions then gently toss to coat. Serve chilled or at room temperature.
Servings: 4-6