Quinoa Salad with Roasted Sweet Potato and Pepitas

Fluffy quinoa, browned sweet potato, toasted pepitas, and a lime-cumin dressing make a bright grain salad that works warm or at room temperature.

45 min

4 servings

Ingredients

1 cup white quinoa

1 3/4 cups water

1 lb sweet potato

3 tbsp extra-virgin olive oil, divided

1 tsp kosher salt, divided

1/4 tsp black pepper

1/2 tsp ground cumin

2 medium limes

1 tsp honey

1/3 cup raw pepitas

3 scallions

1/2 cup packed fresh cilantro leaves and tender stems, chopped

Rimmed sheet pan · Medium saucepan with lid · Fine-mesh sieve · Dry skillet · Microplane or fine grater · Mixing bowl

Keep the cubes intact

Give the potato a single layer for browning and fold it into the salad only after the quinoa is dressed.

Serve warm or cool

The salad is lively warm, and its lime-cumin dressing also holds up at room temperature.

01. Heat the oven with a rack in the center so the cubes brown on contact.

02. Cut sweet potato into even cubes and coat with 1 tbsp oil, 1/2 tsp salt, and pepper; spread with space between pieces.

03. Roast for 25 minutes, turning once halfway, until browned and tender but still intact.

04. Rinse quinoa until the water runs clear, drain well, and simmer covered with water and 1/4 tsp salt for 15 minutes.

05. Turn off the heat and leave covered for 5 minutes; fluff with a fork after resting so excess steam can escape.

06. Toast pepitas in a dry skillet over medium heat, shaking often, until fragrant and lightly spotted with gold.

07. Whisk lime zest and juice with olive oil, cumin, honey, and salt until the dressing looks blended.

08. Toss dressing with quinoa, gently fold in potato, then add scallions and cilantro; top with pepitas to keep them crisp.