Warm Quinoa Salad Sweet Potatoes (Printable)
Fluffy quinoa combined with roasted sweet potatoes and a zesty lemon-tahini dressing for a wholesome dish.
# What you'll need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.3 lb)
02 - 1 small red onion, thinly sliced
03 - 2 cups baby spinach (approximately 2 oz)
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup pomegranate seeds (optional garnish)
→ Grains
06 - 1 cup uncooked quinoa (6.3 oz)
07 - 2 cups water
→ Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tablespoon maple syrup or honey
13 - 2 to 3 tablespoons water, to thin dressing
14 - Salt and freshly ground black pepper, to taste
→ Pantry
15 - 2 tablespoons olive oil, for roasting
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon smoked paprika
18 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes and red onion with 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper. Spread mixture evenly on the prepared baking sheet.
03 - Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until sweet potatoes are golden brown and tender.
04 - Meanwhile, rinse quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together tahini, lemon juice, extra-virgin olive oil, minced garlic, maple syrup or honey, water, salt, and pepper until smooth. Adjust water to achieve desired consistency.
06 - In a large bowl, combine cooked quinoa, roasted sweet potatoes and onions, baby spinach, and chopped parsley. Drizzle dressing over and toss to combine evenly.
07 - Serve the salad warm, garnished with pomegranate seeds if desired.
# Expert Suggestions:
01 -
- It comes together in under an hour and actually tastes better warm, not cold from a plastic container.
- You can make it with pantry staples and feel like you cooked something special.
- It's filling enough to be a main course but light enough you won't feel weighed down afterward.
02 -
- Don't skip the quinoa resting step—it's the difference between fluffy grains and a slightly gummy texture.
- Add the spinach at the very end so it wilts from the warmth without cooking down to nothing; the rawer it stays, the more texture and nutrition you keep.
03 -
- Toast your cumin and paprika in a dry pan for 30 seconds before tossing them with the potatoes—it deepens their flavor and makes the whole dish taste more intentional.
- If you're meal prepping, keep the components separate and assemble the salad fresh each time so the greens stay bright and the potatoes don't soften too much.