Warm Quinoa Salad Sweet Potatoes (Printable)

Fluffy quinoa paired with roasted sweet potatoes, fresh greens, and a zesty lemon-tahini drizzle for a wholesome meal.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 21 ounces)
02 - 1 small red onion, thinly sliced
03 - 2 cups baby spinach (about 2 ounces)
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup pomegranate seeds (optional garnish)

→ Grains

06 - 1 cup uncooked quinoa (6.3 ounces)
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 as needed)
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 freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a bowl, toss diced sweet potatoes and sliced red onion with 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until vegetables are golden and tender.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, water, salt, and pepper in a small bowl until smooth and creamy. Add extra water to reach desired consistency.
06 - In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes and onions, baby spinach, and chopped parsley. Drizzle with dressing and toss until evenly coated.
07 - Serve warm, garnished with pomegranate seeds if desired.

# Expert Suggestions:

01 -
  • It tastes even better the next day when all the flavors have gotten to know each other.
  • One bowl feeds you completely, with enough protein and fiber to actually keep you full.
  • The lemon-tahini dressing is so addictive you'll want to drizzle it on everything.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way, and the difference between bitter and fluffy is literally just thirty seconds of cold water.
  • Add the dressing while the quinoa and sweet potatoes are still warm so they actually absorb the flavors instead of just sitting on top.
  • If you make this ahead, store the dressing separately and dress it just before serving so the spinach doesn't wilt into mush.
03 -
  • If your tahini is too thick straight from the jar, thin it with a bit of water before whisking—it makes combining it into a smooth dressing almost foolproof.
  • Don't be afraid to taste the dressing before adding it to the salad; you might want more lemon, more garlic, or a touch more sweetness depending on your tahini brand.

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