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

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A nutritious, colorful quinoa salad featuring roasted sweet potatoes, fresh herbs, and a creamy tahini lemon dressing. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 50 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 350 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 diced into 1/2-inch cubes sweet potato
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2-3 tbsp water (for dressing)
• 1 small, minced garlic clove

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway.
2. Step 2: Meanwhile, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced small garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and 2-3 tbsp water until smooth and creamy.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
5. Step 5: Drizzle the tahini dressing over the salad and toss gently to combine. Adjust seasoning with additional salt or lemon juice if needed. Serve at room temperature or chilled.