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

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

A nutritious, colorful quinoa salad featuring roasted sweet potatoes, fresh herbs, and a creamy tahini lemon dressing. This mediterranean-inspired gluten free (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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 50 minutes (15 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 Potatoes and Tahini Dressing?

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 quinoa from drying out.

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

Yes — this recipe is tagged 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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