Quinoa Sweet Potato Salad
A vibrant, nutrient-packed salad that balances the natural sweetness of roasted potatoes with a zesty lemon-tahini dressing.
Ingredients
- •1 cup uncooked quinoa, rinsed
- •2 cups water
- •2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- •2 tablespoons olive oil
- •1/2 teaspoon ground cumin
- •1/4 cup tahini paste
- •2 tablespoons fresh lemon juice
- •1 tablespoon maple syrup
- •1/4 cup fresh cilantro, chopped
- •1/4 cup red onion, finely diced
- •1/2 cup pomegranate seeds (optional)
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, salt, and pepper on a baking sheet, then roast for 25-30 minutes until tender and golden brown.
- 2
While the potatoes roast, combine the quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool slightly.
- 3
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and 1-2 tablespoons of warm water until the dressing reaches a smooth, pourable consistency.
- 4
In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, red onion, and cilantro.
- 5
Drizzle the dressing over the salad and toss gently to combine. Top with pomegranate seeds if using, and serve warm or at room temperature.
💡 Chef tips
- For a deeper flavor, toast the dry quinoa in the saucepan for 2 minutes before adding the water.
- This salad stores well in the refrigerator for up to 3 days; keep the dressing separate if you plan to store it for more than one day to keep the quinoa fluffy.
- If you prefer a crunch, add toasted sunflower seeds or chopped pecans just before serving.
✅ How it should turn out
The salad should be a colorful mix of golden potatoes and fluffy quinoa, smelling earthy and citrusy, with a perfect balance of savory roasted notes and a creamy, tangy finish.