Vegan Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing

Prepare to delight your taste buds with our Vegan Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing—a refreshing and nutritious dish that’s bursting with flavor and texture. Picture a colorful medley of roasted vegetables, including bell peppers, zucchini, cherry tomatoes, and red onions, tossed with protein-packed quinoa and drizzled with a creamy lemon-tahini dressing. Each forkful offers a harmonious blend of savory roasted vegetables, nutty quinoa, and tangy dressing, creating a symphony of flavors that’s both satisfying and nourishing. Whether you’re enjoying it as a light lunch, a side dish, or a wholesome dinner, this quinoa salad is sure to become a favorite in your recipe repertoire.

Ingredients

• For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, for garnish

  For the Lemon-Tahini Dressing:

  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup or agave syrup
  • Salt and pepper, to taste

Directions

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
3. Meanwhile, spread the diced bell peppers, zucchini, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
5. While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy.
6. Once the quinoa and roasted vegetables are ready, transfer them to a large mixing bowl. Pour the lemon-tahini dressing over the salad and toss to coat evenly.
7. Garnish with fresh parsley or cilantro before serving.