Save The first time I made this quinoa salad was on a Tuesday evening when I had zero energy but still wanted something that felt like proper food. I dumped whatever vegetables were in the crisper drawer onto a baking sheet, cooked some quinoa, and threw it all together. That accidental combination of warm roasted vegetables, fluffy quinoa, and creamy tahini dressing has now become the lunch I pack most often.
I brought this salad to a friends potluck last month, and three people asked for the recipe before they even finished their first servings. Something about the warm roasted vegetables against the cool crisp cherry tomatoes, plus that tangy creamy dressing, makes people think you spent way more time on it than you actually did.
Ingredients
- 1 cup quinoa, rinsed: The rinsing step matters more than you think it removes the bitter coating
- 2 cups water or vegetable broth: Broth adds subtle depth, but water works perfectly fine
- 1 medium red bell pepper, diced: Red peppers sweeten as they roast, balancing the earthy quinoa
- 1 medium zucchini, diced: Use smaller dice so it roasts evenly without getting mushy
- 1 small red onion, chopped: Red onion mellows beautifully in the oven
- 1 medium carrot, sliced: Adds crunch and natural sweetness
- 2 tbsp olive oil: Helps vegetables caramelize instead of just steaming
- 1/2 tsp salt and 1/4 tsp black pepper: Season the vegetables before roasting for best flavor
- 1 can chickpeas, drained and rinsed: Rinse thoroughly to remove the canned taste
- 1/2 cup cherry tomatoes, halved: Leave them raw for a burst of freshness
- 1/4 cup fresh parsley, chopped: Flat leaf parsley has more flavor than curly
- 1/4 cup tahini: Stir the jar well before measuring the oil separates
- 2 tbsp fresh lemon juice: Fresh lemon makes a huge difference here
- 1 tbsp olive oil: For the dressing, helps make it silky
- 1 tbsp maple syrup or honey: Just enough to balance the tahinis bitterness
- 1 small garlic clove, minced: Raw garlic adds kick without being overwhelming
- 2-3 tbsp water: Add gradually until dressing reaches pouring consistency
Instructions
- Get the oven going:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Prep the vegetables:
- Toss the bell pepper, zucchini, onion, and carrot with olive oil, salt, and pepper until evenly coated.
- Roast until golden:
- Spread vegetables on the baking sheet and roast for 20 to 25 minutes, stirring halfway through.
- Cook the quinoa:
- Bring quinoa and water or broth to a boil, then cover and simmer for 15 minutes until water is absorbed.
- Let it rest:
- Remove from heat and keep covered for 5 minutes, then fluff with a fork.
- Whisk the dressing:
- Combine tahini, lemon juice, olive oil, maple syrup, garlic, salt, and water until smooth.
- Bring it together:
- Toss quinoa, roasted vegetables, chickpeas, tomatoes, and parsley with the dressing.
Save This salad saved me during a particularly busy week at work when I was eating lunch at my desk every day. Having something colorful, nourishing, and actually delicious to look forward to made those long days feel less brutal.
Make It Your Own
Swap roasted vegetables based on the season. Sweet potato and Brussels sprouts in fall, asparagus and peas in spring. The formula stays the same.
Storage And Meal Prep
Store the salad and dressing separately for up to five days. The quinoa actually tastes better after it marries with the dressing overnight.
Serving Suggestions
Serve over mixed greens for extra volume, wrap it in a warm tortilla, or top with avocado slices for creaminess.
- Add toasted pumpkin seeds for crunch
- Try a drizzle of hot sauce if you like heat
- A squeeze of fresh lemon right before serving brightens everything
Save Start with a base recipe, then adjust until it tastes like your kitchen. Thats how recipes become staples.
Recipe Q&A
- → What type of quinoa is best to use?
Choose rinsed white or tricolor quinoa for fluffier texture and mild taste, enhancing the salad's bite.
- → Can I substitute the tahini in the dressing?
Yes, sunflower seed butter or almond butter can offer a similar creamy texture with a different nutty flavor.
- → How do I roast the vegetables evenly?
Cut vegetables into uniform sizes and toss with oil and seasonings before spreading in a single layer on a baking sheet.
- → Is this dish suitable for meal prep?
Absolutely. Prepare all components in advance and toss together when ready to serve for freshness and convenience.
- → What can I add for extra crunch?
Toasted pumpkin seeds or sunflower seeds add a delightful crunch and nutritional boost when sprinkled on top.