Warm Quinoa Salad Sweet (Printable Version)
Vibrant quinoa with roasted sweet potatoes and a zesty lemon-tahini dressing, perfect for light meals.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 21 oz)
02 - 1 small red onion, thinly sliced
03 - 2 cups baby spinach (2.1 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 tbsp tahini
09 - 2 tbsp freshly squeezed lemon juice
10 - 2 tbsp extra-virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tbsp maple syrup or honey
13 - 2 to 3 tbsp water (to thin as needed)
14 - Salt and freshly ground black pepper, to taste
→ Pantry
15 - 2 tbsp olive oil (for roasting)
16 - 1/2 tsp ground cumin
17 - 1/2 tsp smoked paprika
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
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 evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are golden and tender.
04 - Rinse quinoa under cold water. In a medium saucepan, combine rinsed 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 tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, water, salt, and pepper until smooth and creamy. Add more water as needed for desired consistency.
06 - In a large bowl, combine cooked quinoa, roasted sweet potatoes and onions, baby spinach, and chopped parsley. Drizzle with dressing and toss gently to combine.
07 - Serve warm, garnished with pomegranate seeds if desired.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you spent all day in the kitchen.
- The warm spiced potatoes against cool spinach and creamy dressing creates this perfect balance that keeps you satisfied for hours.
- You can prep it ahead and eat it warm, room temperature, or even cold—it genuinely works every way.
02 -
- Don't make the dressing too thick—it should coat a spoon but still drip easily, because it keeps getting thicker as it sits.
- If your quinoa turns out mushy, you probably didn't rinse it well enough or you used too much water; next time, measure carefully and drain any excess liquid.
03 -
- Buy pre-rinsed quinoa if you can find it—it saves a step and honestly tastes just as good.
- If tahini seems thick and stubborn, warm the jar in hot water for a few minutes before opening; it loosens up and mixes more smoothly into the dressing.