This quinoa roasted vegetable salad combines fluffy quinoa with a colorful mix of roasted zucchini, bell peppers, and carrots.
Tossed in a tangy lemon tahini dressing, it makes for a nutritious gluten-free meal that’s perfect for lunch or dinner.
The recipe is easy to prepare, ideal for meal prepping, and can be served warm or chilled.
Why You’ll Love This Recipe
- Roasting vegetables intensifies their natural sweetness and adds a smoky depth to the salad.
- Quinoa provides a fluffy and protein-packed base, making this dish satisfying and balanced.
- The lemon tahini dressing adds a creamy, tangy element that complements the roasted veggies perfectly.
Quinoa and Roasted Vegetable Salad with Lemon Tahini Dressing
A vibrant gluten-free quinoa salad tossed with roasted zucchini, bell peppers, and carrots, all dressed in a zesty lemon tahini sauce. Perfect for meal prep or a light main.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup quinoa (170 g), rinsed
- 2 cups water (480 ml)
- 1 medium zucchini, cut into 1/2-inch (1.25 cm) pieces
- 1 medium red bell pepper, cut into 1-inch (2.5 cm) pieces
- 2 medium carrots, peeled and sliced into 1/2-inch (1.25 cm) rounds
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1/4 cup tahini (60 ml)
- Juice of 1 lemon (about 3 tablespoons or 45 ml)
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 2 to 3 tablespoons water, to thin dressing
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the Quinoa In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Roast the Vegetables Preheat the oven to 425°F (220°C). On a baking sheet, toss zucchini, bell pepper, and carrots with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer. Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. Remove from oven and let cool slightly.
- Make the Lemon Tahini Dressing In a bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and remaining 1 tablespoon olive oil. Slowly add 2 to 3 tablespoons water to achieve a smooth, pourable consistency. Adjust seasoning by adding salt or more lemon juice as desired.
- Assemble the Salad In a large bowl, combine cooked quinoa and roasted vegetables. Pour dressing over the salad and toss gently to combine. Garnish with chopped fresh parsley if using.
Helpful Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use vegetables that are similar in size to ensure even roasting.
- The salad can be served warm or chilled; if chilling, allow to cool completely before refrigerating.
- Adjust the water added to the dressing to get your preferred consistency.
- This salad is naturally gluten-free and vegetarian.
- Use a clean utensil when serving to keep leftovers safe.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Keep salad chilled at or below 40°F (4°C) to maintain freshness and reduce food safety risk.
If storing separately, keep dressing refrigerated and mix just before serving.
Frequently Asked Questions
Can I use other vegetables for this salad?
Yes, feel free to use vegetables like eggplant, cherry tomatoes, or sweet potatoes. Just adjust roasting times as needed.
How do I store leftover quinoa roasted vegetable salad?
Keep leftovers in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3 days.
Is this salad vegan?
Yes, this salad is vegan as it contains no animal products and uses maple syrup as a sweetener.
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