Easy Quinoa Salad with Roasted Sweet Potatoes
A vibrant, nutrient-packed salad featuring fluffy quinoa and caramelized roasted sweet potatoes, tossed in a zesty lemon-tahini dressing. This make-ahead meal is perfect for healthy lunches or a satisfying side dish.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups water
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil divided
- 1 tsp salt divided
- 1/2 cup red onion thinly sliced
- 1/2 cup fresh parsley chopped
- 1/4 cup tahini
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp maple syrup
- 2 tbsp water for dressing
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight. Make-Ahead Tip: Cook the quinoa and roast the sweet potatoes up to 2 days in advance. Store separately and assemble with the dressing just before serving. Variations: Add 1/2 cup of chickpeas for extra protein, or substitute the parsley with fresh cilantro or mint. For a nutty crunch, sprinkle with toasted pumpkin seeds or slivered almonds. Serving Suggestion: This salad is excellent on its own or served over a bed of fresh greens.