Quinoa Power Salad (Print Version)

Fluffy quinoa combined with roasted vegetables, chickpeas, and a zesty tahini-lemon dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Roasted Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 small red onion, chopped
06 - 1 medium carrot, sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Salad Base

10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup fresh parsley, chopped

→ Tahini-Lemon Dressing

13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water, to thin
19 - 1/4 teaspoon salt

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine diced bell pepper, zucchini, red onion, and sliced carrot with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Let them cool slightly.
04 - Bring quinoa and water or broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool slightly.
05 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water in a small bowl until smooth and creamy.
06 - In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle with the tahini-lemon dressing and toss gently to combine.
07 - Serve the salad warm or chilled, garnishing with additional parsley if desired.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but you really didn't.
  • The tahini dressing is so creamy it makes you forget there's no dairy involved.
  • It's the kind of salad that actually fills you up and doesn't wilt your ambitions for the rest of the day.
02 -
  • Don't skip rinsing the quinoa—that bitter film will ruin the delicate flavor.
  • Stir the vegetables halfway through roasting or they'll brown unevenly and some will be tender while others stay crunchy.
  • The dressing thickens as it sits, so if you're making it ahead, add a splash of extra water before serving.
03 -
  • Use vegetable broth instead of water for the quinoa if you want extra depth—it's a small change that adds subtle flavor without feeling like you're trying too hard.
  • Don't be shy with the salt in the dressing; it wakes up the tahini and makes everything taste more vibrant and intentional.
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