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Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 432
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced (½-inch cubes)
  • 5 tbsp olive oil, divided
  • 1 cup dry quinoa, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • ½ red onion, finely chopped
  • ¼ cup chopped fresh parsley
  • 3 tbsp tahini
  • 3 tbsp fresh lemon juice
  • 1 small garlic clove, grated
  • 1 tsp maple syrup or honey
  • ½ tsp fine sea salt, plus more to taste
  • ¼ tsp black pepper
  • 2 to 3 tbsp water

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tbsp olive oil, a generous pinch of salt, and the pepper on a baking sheet. Roast 25 to 30 minutes until tender and golden at the edges.
  2. Combine quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat, let rest 5 minutes, then fluff with a fork.
  3. Whisk 3 tbsp tahini, lemon juice, remaining 3 tbsp olive oil, garlic, maple syrup, and ¼ tsp salt. Add water, 1 tbsp at a time, until smooth and pourable. Taste and adjust salt or lemon.
  4. In a large bowl, combine quinoa, roasted sweet potatoes, chickpeas, cucumber, onion, and parsley. Pour dressing over and toss to coat. Serve immediately or refrigerate for later.

Notes

If you let the salad rest for 30 minutes at room temperature or chill it overnight, the flavors will meld and the dressing will soak into the quinoa nicely. The tahini thickens when cold, so give it a stir and add a splash of water if needed before serving.