Roasted Veggie Quinoa Salad with Lemon-Tahini Dressing

Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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