Best Quinoa and Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty, colorful bowl of quinoa, roasted sweet potatoes, spinach, and toasted almonds, dressed with a tangy tahini-lemon sauce. This mediterranean-inspired vegetarian ready in about 55 minutes pairs quinoa, medium sweet potatoes, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes
• 4 cups spinach
• 1/3 cup almonds
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes (1/2-inch cubes) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. Step 2: In a small bowl, whisk 3 tbsp tahini, 2 tbsp lemon juice, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 tbsp water to thin the sauce.
3. Step 3: Cook 1 cup quinoa in 2 cups water, 15-20 minutes until fluffy and absorbed. Drain any excess water.
4. Step 4: In a large bowl, combine cooked quinoa, roasted sweet potatoes, and 4 cups spinach (chopped). Drizzle with the tahini-lemon sauce and toss to coat.
5. Step 5: Toast 1/3 cup slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Sprinkle over the quinoa mixture before serving.