Quinoa has a reputation for being a little too “healthy” or bland, but when treated with some fire and bold flavours, it transforms into something vibrant and addictive. This salad proves the point. Crisped quinoa adds a nutty crunch, grilled sweet potatoes bring sweetness and smoke, and everything is tied together with a fiery, fragrant homemade crispy chilli oil.
Finished with fresh greens and crumbled feta, it’s a dish that balances textures and flavours beautifully — sweet, spicy, salty, and crunchy all at once. It’s substantial enough to stand as a vegetarian main, but it also shines as a bold side dish for a BBQ feast. Once you try it, quinoa will definitely earn a place in your repertoire.
Ingredients
For the Salad
- 100 g mixed salad greens (spinach, rocket, watercress, etc.)
- 200 g cooked quinoa (cooled and dried for 1–2 hours)
- 2 medium sweet potatoes, peeled and cubed
- 100 g feta cheese, crumbled
For the Crispy Chilli Oil
- 4 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 200 ml neutral oil (e.g. vegetable oil)
- 1 tsp smoked paprika
- 1 tbsp sugar
- ½ tsp salt
- 1 tsp coarse black pepper
- 1 tbsp sesame seeds
- 2 tbsp chilli flakes (adjust to heat preference)
- 2 tbsp soy sauce
Method
Crispy Chilli Oil
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Heat oil in a saucepan over medium heat. Add shallots and garlic, frying until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
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In a heatproof bowl, mix paprika, sugar, salt, pepper, sesame seeds, and chilli flakes.
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Carefully pour hot oil over the spice mix. Stir well.
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Add soy sauce, then return the crispy shallots and garlic to the oil. Mix and set aside.
Grilled Sweet Potatoes
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Preheat BBQ or grill to 180–200°C (or oven to 180°C).
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Toss sweet potato cubes with 2–3 tbsp chilli oil (without solids).
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Grill, pan-fry, or roast for 3–4 minutes per side, until tender and lightly charred.
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Toss with 1 tbsp chilli oil including solids for extra flavour.
Crisped Quinoa
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Cook quinoa and allow to cool fully (overnight works best).
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Spread evenly on a baking sheet and bake at 180°C, stirring occasionally, until golden and crunchy.
Assemble
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Layer the salad greens on a platter or in a large bowl.
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Sprinkle over the crisped quinoa.
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Add the grilled sweet potatoes coated in chilli oil.
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Finish with crumbled feta.
Chef’s Notes
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This salad works beautifully warm or at room temperature.
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Try swapping feta for goat’s cheese or halloumi for a different twist.
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Leftover chilli oil keeps for weeks in a jar — use it on eggs, noodles, or grilled meats
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