Quinoa Salad with Roasted Vegetables and Tahini-Lemon Dressing

Indulge in a burst of flavors with our Quinoa Salad featuring a delightful medley of roasted vegetables drizzled with a creamy tahini-lemon dressing. This vibrant dish combines the nutty goodness of quinoa with the earthy sweetness of roasted courgettes, bell peppers, and cherry tomatoes, all topped with a zesty dressing that perfectly complements the dish’s textures and flavors. Whether you’re a seasoned vegan enthusiast or simply looking for a nutritious and satisfying meal, this salad is sure to tantalize your taste buds and leave you feeling nourished and

Ingredients

• 1 cup quinoa
• 1 courgette, diced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 red onion, thinly sliced
• 2 cups spinach leaves
• 3 tablespoons olive oil
• 2 tablespoons tahini
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

1. Preheat the oven to 200°C (400°F).
2. Cook quinoa according to package instructions and let it cool.
3. In a large bowl, toss the diced courgette, sliced bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.
4. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. In a small bowl, whisk together the remaining olive oil, tahini, lemon juice, minced garlic, salt, and pepper to make the dressing.
6. In a serving bowl, combine the cooked quinoa, roasted vegetables, spinach leaves, and tahini-lemon dressing. Toss gently to coat.
7. Serve the salad immediately or refrigerate for later.