Quinoa Salad with Roasted Vegetables and Lemon Tahini Dressing
This hearty salad is packed with roasted veggies, protein-rich quinoa, and a tangy lemon-tahini dressing. It's a great make-ahead meal and can be served as a main or a side dish.
Ingredients - Serves 4
- Water - 1-2 tablespoons
- Garlic - 1 clove, minced
- Lemon juice - 2 tablespoons
- Tahini - 1/4 cup
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Assorted vegetables (bell peppers, zucchini, cherry tomatoes) - 2 cups, chopped
- Vegetable broth - 2 cups
- Quinoa - 1 cup
Let's Get Started
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the chopped vegetables with olive oil, salt, and pepper and spread them out on the baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
- While the vegetables are roasting, rinse the quinoa under cold water and drain. Bring the vegetable broth to a boil in a saucepan, then add the quinoa. Reduce the heat to low, cover, and let simmer for 15 minutes, or until all the liquid is absorbed.
- To make the dressing, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Add more water if needed to reach your desired consistency.
- Combine the cooked quinoa, roasted vegetables, and dressing in a large bowl. Toss until everything is well coated in the dressing. Serve warm or chilled.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 10g
- Sodium: 300mg
- Sugar: 5g
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