Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed salad featuring nutty quinoa, caramelized sweet potatoes, creamy avocado, and a tangy lime dressing, perfect for a light lunch. This mediterranean-inspired gluten free (gluten free, vegetarian) ready in about 45 minutes pairs rinsed quinoa, water, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large peeled and diced sweet potato (about 12 oz) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: While sweet potatoes roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff quinoa with a fork; let cool slightly.
  3. Step 3: In a small bowl, whisk 1 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
  4. Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1 large diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Pour dressing over salad and gently toss to combine. Serve warm or at room temperature.

Frequently asked questions

How long does Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Quinoa Salad with Roasted Sweet Potato and Avocado gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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