Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing
Ingredients:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 eggplant, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- 3 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin the dressing)
- Salt and pepper to taste
Instructions:
- Prepare the Quinoa:
- In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Fluff with a fork and set aside to cool.
- Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- Place the diced zucchini, bell peppers, and eggplant on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat the vegetables evenly.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned. Stir halfway through the cooking time for even roasting.
- Prepare the Lemon-Tahini Dressing:
- In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper.
- Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be smooth and pourable.
- Assemble the Salad:
- In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley (if using).
- Pour the lemon-tahini dressing over the salad and toss to combine.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve:
- Transfer the quinoa salad to a serving dish.
- Serve immediately or refrigerate for later. This salad can be enjoyed warm, at room temperature, or chilled.
Enjoy a wholesome and flavorful Quinoa Salad with Roasted Vegetables, topped with a creamy Lemon-Tahini Dressing. Perfect for a nutritious lunch or side dish!
Benefits of this Recipe:
- High in Protein: Quinoa is a complete protein, making this salad a great source of plant-based protein.
- Rich in Vitamins and Minerals: Roasted vegetables provide essential vitamins and minerals, including vitamin C, vitamin A, and potassium.
- Healthy Fats: The lemon-tahini dressing offers healthy fats from tahini and olive oil, supporting heart health.
- Fiber-Rich: Both quinoa and vegetables contribute dietary fiber, promoting good digestion and satiety.
- Versatile and Easy: This salad is simple to make and can be served warm or cold, making it a versatile option for any meal.
Nutritive Value (Per Serving – Estimated):
- Calories: 320
- Protein: 8g
- Carbohydrates: 35g
- Dietary Fiber: 7g
- Sugars: 6g
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 120mg
- Vitamin A: 40% of the Daily Value (DV)
- Vitamin C: 100% of the DV
- Calcium: 8% of the DV
- Iron: 15% of the DV
Enjoy this nutritious and delicious Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing as a perfect addition to your healthy meal plan!