Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes

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

A vibrant, vegetarian regional salad mixing nutty quinoa with roasted sweet potatoes and fresh herbs, dressed in a lemony vinaigrette. This mediterranean-inspired vegetarian ready in about 45 minutes pairs quinoa, water, divided olive oil 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.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes take to make?

Total time is about 45 minutes (10 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 Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes?

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 Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes?

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 Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes 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 Herbed Citrus Quinoa Salad with Roasted Sweet Potatoes 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.

Related recipes