Warm Quinoa Salad Potatoes (Printable)
Nourishing quinoa mixed with roasted sweet potatoes and a tangy lemon-tahini dressing in a warm salad.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 1.3 lbs)
02 - 1 small red onion, thinly sliced
03 - 2 cups baby spinach (approx. 2 oz)
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup pomegranate seeds (optional for garnish)
→ Grains
06 - 1 cup uncooked quinoa (approx. 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 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
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes and sliced red onion with 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Spread mixture in a single layer on the prepared baking sheet.
03 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and golden brown.
04 - While vegetables roast, rinse quinoa thoroughly under cold water. Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or 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, olive oil, minced garlic, maple syrup or honey, salt, and pepper. Add water gradually to achieve a smooth, pourable consistency.
06 - In a large bowl, mix cooked quinoa, roasted sweet potatoes and onions, baby spinach, and chopped parsley. Drizzle dressing over and toss gently to combine.
07 - Serve warm, optionally garnished with pomegranate seeds.
# Expert Advice:
01 -
- It actually tastes better warm than cold, which means you can make it for dinner and eat it without feeling guilty.
- The tahini dressing is addictive enough that you'll find yourself drizzling it on everything else in your kitchen.
- It's one of those salads that feels fancy but comes together faster than ordering takeout.
02 -
- Don't skip rinsing the quinoa—it genuinely tastes better and takes literally thirty seconds.
- Cut your sweet potatoes into roughly equal-sized pieces so they roast at the same speed.
- The dressing gets thicker as it sits, so make it slightly looser than you think is right and you'll thank yourself later.
03 -
- Toast some pumpkin seeds or walnuts in a dry pan and scatter them on top for a satisfying crunch that makes the salad feel more substantial.
- If you want to add feta or goat cheese, crumble it in just before serving so it doesn't melt completely into the warm salad.