Doenjang Sweet Potato Quinoa Salad is a delightful fusion dish that combines the rich, savory flavors of Korean doenjang (fermented soybean paste) with the earthy sweetness of roasted sweet potatoes and the nutty taste of quinoa. This dish is both nourishing and satisfying, offering a hearty texture and a savory-sweet flavor profile that is loved by many. The salad is complemented by fresh vegetables like spinach and bell peppers, adding a crisp and refreshing element to each bite. With its vibrant colors and nutrient-dense ingredients, this salad is not only a feast for the eyes but also a healthy option for those looking to enjoy a balanced meal. People love this dish for its unique combination of flavors and its wholesome ingredients.
Doenjang Sweet Potato Quinoa Salad
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Quinoa – 1 Cups
- Sweet Potato – 2 Piece
- Spinach – 2 Cups
- Bell Pepper – 1 Piece
- Onion – 1 Piece
- Doenjang – 3 Tbsp
- Olive oil – 2 Tbsp
- Garlic – 2 Clove
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
450 Mg
Sodium
55 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
8 Grams
Protein
25 Mg
Vitamin C
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Peel and cube the sweet potatoes. Toss them in olive oil and spread evenly on a baking sheet. Roast for 25-30 minutes until tender.
Step 3
Rinse the quinoa under cold water. Cook according to package instructions, typically about 15 minutes.
Step 4
In a small bowl, mix doenjang, minced garlic, olive oil, salt, and black pepper to make the dressing.
Step 5
Chop the onion and bell pepper into bite-sized pieces. Sauté in a pan over medium heat until soft.
Step 6
In a large bowl, combine quinoa, roasted sweet potatoes, sautéed vegetables, and spinach. Drizzle with the doenjang dressing and mix well.
Step 7
Serve the salad warm or chilled, garnished with additional spinach leaves if desired.
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