Gluten-Free Quinoa Salad with Roasted Sweet Potato and Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing gluten-free salad combining fluffy quinoa, caramelized roasted sweet potato cubes, and a creamy, nutty tahini dressing for a wholesome meal. This mediterranean-inspired gluten free (gluten free, vegetarian) ready in about 45 minutes blends rinsed quinoa, water, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, turning halfway through.
  2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, and 2 tbsp warm water until smooth and creamy.
  4. Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1/4 cup chopped fresh parsley, and 1/4 cup finely diced red onion. Drizzle with the tahini dressing and gently toss to combine. Adjust seasoning with additional salt if needed. Serve warm or at room temperature.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Tahini Dressing 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 Tahini Dressing 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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