Easy fruity roast plum, sweet potato and quinoa salad recipe
This is a delicious fruity quinoa salad recipe perfect for summer or autumn when plums are in season. It is extremely easy and cheap to make and great for all the family.
Why you’ll love this plum quinoa salad
If you think salads have to be made with lettuce and cucumber, this recipe might just change your mind.
I love hearty salads like this because they actually keep me full. The combination of fluffy quinoa, roasted sweet potato, juicy plums and chickpeas makes every mouthful feel satisfying, while the spinach adds freshness and a lovely pop of colour.
It’s one of those recipes that’s just as good for dinner as it is packed into a lunchbox the next day. In fact, I often think the flavours are even better after they’ve had a chance to mingle in the fridge overnight.
You’ll love this recipe because it’s:
- Perfect served warm or cold.
- Naturally vegetarian.
- Packed with colourful vegetables and fruit.
- Great for meal prep.
- Ideal for packed lunches.
- Full of fibre and plant protein.
- Easy to adapt with whatever you have in the fridge.
Is quinoa salad healthy?
One of the reasons I enjoy making quinoa salads is because they manage to be both filling and nutritious.
Quinoa is technically a seed rather than a grain and is a good source of protein and fibre, helping to make salads much more satisfying than leaves alone. Combined with chickpeas, it creates a meal that provides slow-release energy and plenty of plant-based goodness.
Roasted sweet potatoes bring natural sweetness along with vitamins, while plums add freshness, colour and a delicious contrast to the earthy cumin and balsamic flavours. The handful of spinach boosts the vegetable content even further without adding lots of preparation.
For me, this is exactly the sort of healthy meal that’s easy to enjoy. It doesn’t feel like “diet food”, it’s colourful, filling and packed with ingredients that work beautifully together.
Should you have this quinoa salad recipe hot or cold?
This is a great recipe because it is delicious both hot and cold. This makes it a great lunch to take to work for your lunch the day after enjoying it for your dinner. If you like fruity sweet salads then another recipe you should try is this watermelon Salad which is amazing.
Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns/Swips yourself. Information correct at time of writing – always check official Slimming World materials for updates.
What makes this quinoa salad recipe perfect on Slimming World
If you follow Slimming World you will know that cooked fruits are synned, but don’t panic. Even when you syn the fruit in this quinoa salad recipe you still have a tasty low syn meal that is perfect for a Slimming World lunch or main meal.
Quinoa is a really healthy grain with so many benefits, that combined with the vegetables and chickpeas in this recipe means you really have an amazing plate of nutrients.
The only syns are in the cooked plum which is minimal and you will love the quinoa salad recipe so much you don’t mind. It is a great way to enjoy the seasonal autumn fruit too.
As with any salad you can add whatever ingredients you fancy either in with the main ingredients or as a side dish. Sweet pickled onions make a good extra and really compliment the flavours of this salad but you could grab a handful of salad leaves as an extra too if you fancy.
What to serve with plum quinoa salad
This salad is substantial enough to enjoy on its own, but it also pairs beautifully with plenty of other dishes if you’re feeding a family or entertaining.
Try serving it with:
- Grilled chicken breast.
- Halloumi.
- Grilled salmon.
- Roast pork.
- Feta cheese crumbled over the top.
- Toasted pumpkin seeds or sunflower seeds.
- Crusty wholemeal bread.
It’s also lovely as part of a summer buffet or barbecue alongside grilled vegetables and other colourful salads.
Adaptions to this quinoa salad recipe
If you enjoy this recipe and fancy making a few adaptions to it here are some great ways you could alter it to be a little different with the same delicious flavours.
Adding 50g of whole almonds to the recipe at the same time as the chickpeas is a great addition to this recipe. These organic Sicilian almonds would be perfect but if you have any almonds in the cupboard they will do the job too. 50g of almonds is 15 syns if you are a Slimming World follower so around 4 syns a portion. Alternatively, double the weight of almonds and count 25g per person as your healthy extra b choice.
Swapping plums for peaches, nectarines or apricots when they’re in season. Adding crumbled feta for a creamy, salty finish. Stirring through toasted walnuts or pecans for extra crunch. Using rocket instead of spinach for a peppery flavour. Adding pomegranate seeds in winter. Mixing through fresh herbs such as parsley or mint. Replacing chickpeas with butter beans or cannellini beans.
If you would like to add a dressing to this recipe a simple olive oil dressing would be perfect. If you follow Slimming World you would need to count the syns though. A simple recipe is 3 tbsp olive oil, tbsp lemon juice and 1 tsp dijon mustard then seasoned as required. This would make enough for 4 portions to have a drizzle on and works out as 18.5 syns in total and 4.5 syns each.
The choice is yours whether these adaptations to this quinoa salad recipe would suit you. Why not give them a try and see what you think?
Top tips for the best quinoa salad
Although this recipe is wonderfully simple, a few little tips can make it even better.
Rinse the quinoa before cooking if your packet recommends it, as this helps remove any natural bitterness and leaves it tasting much milder.
Allow the roasted vegetables to caramelise rather than rushing them. Those slightly golden edges add lots of flavour to the finished salad.
If you’re serving it cold, let the quinoa cool before mixing everything together so the spinach stays fresh and vibrant.
Finally, don’t be afraid to taste before serving. A tiny splash of balsamic vinegar or squeeze of lemon can really lift all the flavours.
Meal prep and storage
This is exactly the sort of recipe I like making at the start of the week because it keeps well and makes healthy lunches incredibly easy.
Store the salad in an airtight container in the fridge for up to two days. It’s delicious eaten cold straight from the fridge or gently warmed if you prefer.
If you’re preparing it for lunches, you could even keep the spinach separate until you’re ready to eat so it stays nice and fresh.
Why quinoa makes a great salad ingredient
Quinoa is one of my favourite ingredients for hearty salads because it helps turn them into a proper meal rather than just a side dish.
Unlike many salad bases, quinoa provides both fibre and protein, helping you stay fuller for longer. Adding chickpeas increases the protein and fibre even further, while the sweet potatoes contribute slow-release carbohydrates to keep you feeling satisfied throughout the afternoon.
The colourful fruit and vegetables do more than make the salad look pretty. Plums provide natural sweetness, spinach adds vitamins and minerals, and sweet potatoes are packed with nutrients, making every serving a lovely balance of flavour and goodness.
What I particularly like about this recipe is that it proves healthy eating doesn’t have to be boring. There’s sweetness from the fruit, warmth from the roasted vegetables, earthy cumin, tangy balsamic vinegar and plenty of texture in every bite.
Frequently Asked Questions
Can I make this quinoa salad ahead of time?
Yes. In fact, I think it tastes even better after a few hours in the fridge because the flavours have time to develop.
Can I eat this quinoa salad cold?
Absolutely. It’s delicious served warm or cold, making it ideal for packed lunches, picnics or meal prep.
Can I freeze quinoa salad?
I wouldn’t recommend freezing the finished salad because the spinach and plums can become soft once thawed. However, you can freeze cooked quinoa separately and use it later to make the salad fresh.
What can I use instead of plums?
Peaches, nectarines, apricots or even roasted grapes all work beautifully depending on the season. Stone fruits pair particularly well with quinoa and roasted vegetables.
Is quinoa gluten free?
Yes, quinoa is naturally gluten free, making it a great choice for anyone avoiding gluten. Just make sure any other ingredients you use are also certified gluten free if needed.
Other recipes you may enjoy
If you have enjoyed this quinoa salad recipe then I have quite a few quinoa recipes you will love including a quinoa breakfast bowl, quinoa burgers and even quinoa stuffed peppers. This salad is by far my favourite, though!
If you are looking for new lunch recipes then I have a whole 4-week meal plan full of lunches here. Alternatively, check out my lunch directory here.
Fellow blogger Terri has shared lots of plum based recipes to help you out if you have a plum tree! I love plums!
Delicious easy fruity roast plum, sweet potato and quinoa salad recipe
Delicious fruity roast plum, sweet potato and quinoa salad which is really easy to make for all the family to enjoy and tasty whether hot or cold so perfect for a packed lunch.
- Total Time: 40 minutes
- Yield: 4 Portions 1x
Ingredients
120g Dry Quinoa
600ml Boiling water
6 plums (stones removed and quartered)
400g Sweet potatoes (peeled and cubed)
300g can of chickpeas (drained and rinsed)
1.5 tsp Cumin seeds
1.5 tsp Balsamic vinegar
150g Baby spinach
Olive low-calorie cooking spray
Instructions
Preheat oven to 200°c/Gas 6
Cook the quinoa using the boiling water then strain and set aside
Using a large oven dish roast the sweet potato chunks sprayed well with olive oil low-calorie cooking spray for 15 minutes.
Remove from the oven and add the rinsed chickpeas, cumin seeds, plum quarters, balsamic vinegar and stir to mix the flavours then return to the oven for a further 10 minutes.
Stir the cooked quinoa and raw baby spinach into the plum mixture and serve hot. Alternatively leave to cool and serve cold.
Notes
It is best used within 48 hours of cooking.
- Prep Time: 15 minutes
- Cook Time: 25 MInutes
- Category: Main Meal
- Method: Hob and oven
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 17.6 g
- Sodium: 229.5 mg
- Fat: 4.1 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 67.9 g
- Protein: 12.2 g
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