Quinoa Salad with Roasted Vegetables and Lemon Tahini Dressing

Difficulty: Easy | Servings: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

Introduction

This quinoa salad is a vibrant, nutrient-packed dish perfect for lunch or a light dinner. Roasted vegetables bring sweetness and depth, while the creamy lemon tahini dressing adds a bright, nutty finish. It’s vegan, gluten-free, and can be enjoyed warm or chilled.

Ingredients

For the Salad:

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 red bell pepper, chopped
1 zucchini, chopped
1 red onion, chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
½ cup fresh parsley, chopped
½ cup toasted pumpkin seeds or nuts (optional)

For the Lemon Tahini Dressing:

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
2 tablespoons water (more as needed)
1 garlic clove, minced
Salt to taste

Instructions

1. Cook the Quinoa

In a saucepan, combine quinoa and water or broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2. Roast the Vegetables

Preheat oven to 425°F (220°C).
Toss bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes until tender and lightly browned.
Add cherry tomatoes during the last 5 minutes of roasting.

3. Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.
Add water gradually until desired creamy consistency is reached.

4. Assemble the Salad

In a large bowl, combine cooked quinoa, roasted vegetables, and chopped parsley.
Pour dressing over salad and toss to coat evenly.
Sprinkle toasted pumpkin seeds or nuts on top if using.