Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant, vegetarian regional salad mixing nutty quinoa with roasted sweet potatoes and fresh herbs, dressed in a lemony vinaigrette. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs quinoa, water, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. 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 quinoa
• 2 cups water
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 3 tbsp, divided olive oil
• 1 tsp, divided kosher salt
• 1/2 tsp, divided black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove minced garlic

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled sweet potatoes cut into 1-inch cubes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and golden.
2. Step 2: While sweet potatoes roast, rinse 1 cup quinoa under cold water, then combine in a saucepan with 2 cups water and 1/2 tsp kosher salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Pour the lemon vinaigrette over and toss gently to combine. Adjust seasoning with additional salt and pepper as needed before serving.