Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

Airplane food and I have not had the best relationship since my first flight as a baby. So these days, I know better than to hope that the transcontinental meal doesn’t turn my stomach or that I’ll find something at the airport to take with me on a 6-hour flight. Instead, I make food that I know will keep me satisfied all around!

I made this quinoa recipe earlier this year when I was whisked away on a beautiful escape to Italy. One requirement of the trip: I was to bring snacks and dinner for our airplane ride. Besides the quinoa, I made a simple herb-crusted pork tenderloin for dinner, my grain-free granola with chocolate chunks for breakfast before we land and my KIND bar knockoff Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars for snacking. Mission accomplished. I’d say I got the deal of a lifetime…Im truly one lucky girl!

Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

Yield: 4 to 6


1½ cups quinoa

Salt and pepper

2 sweet potatoes, cut into ½-inch pieces

¼ cup olive oil, plus more for drizzling

2 tablespoons white wine vinegar

2 cups shredded kale

4 strips bacon, cooked until crisp and coarsely chopped

½ cup hazelnuts, toasted and coarsely chopped

½ cup dried cranberries, coarsely chopped

¼ cup chopped flat-leaf parsley


  1. Preheat the oven to 400°. In a large saucepan, add the quinoa and 2 cups of water, season with salt and bring to a boil. Cover and simmer until all of the water is evaporated, about 15 minutes. Fluff with a fork, then spread out onto a parchment-lined baking sheet; refrigerate until cooled completely, about 15 minutes.
  2. Meanwhile, place the sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast, stirring occasionally, until softened, about 20 minutes. Let cool completely.
  3. In a small bowl, combine the oil and vinegar. On the baking sheet with the quinoa or in a large bowl, toss together the quinoa, sweet potatoes, kale, bacon, hazelnuts, cranberries, parsley and vinaigrette; season with salt and pepper, if necessary. Serve at room temperature or chilled.

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