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

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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 recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
• 2 cups water
• 2 medium, peeled and cut into 1/2-inch cubes sweet potato
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove, minced garlic
• 2 tbsp, to thin dressing warm water
• 1/4 cup chopped fresh parsley
• 1/4 cup finely diced red onion

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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.