Quinoa and Roasted Veggie Salad with Lemon-Tahini Dressing

This hearty and healthy quinoa salad is packed with roasted vegetables and drizzled with a tangy lemon-tahini dressing. It’s perfect for meal prep or a light, refreshing lunch!

Ingredients:

• Quinoa & Veggies:
  • 1 cup quinoa (rinse it for fluffiness!)
  • 2 cups water or vegetable broth for extra flavor
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, chopped
  • Optional: 1/2 cup roasted chickpeas for a crunchy twist
  • 1/4 cup fresh parsley, chopped for a fresh, herby touch
  • Optional: 1/4 cup crumbled feta for a salty bite
• Roasted Veggies:
  • 1 zucchini, sliced
  • 1 red onion, quartered
  • 1 sweet potato, cubed
  • 2 tbsp olive oil
  • Salt and pepper to taste
• Lemon-Tahini Dressing:
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • Juice of 1 lemon for that bright zing
  • 1 garlic clove, minced
  • 1 tsp maple syrup or honey (to balance the tang)
  • Salt and pepper to taste
  • Water to thin out, if necessary

Instructions:

1. Cook the Quinoa: Bring water or broth to a boil, add the quinoa, and let it simmer for about 15 minutes. Fluff it up with a fork and let it cool.
2. Roast the Veggies: Toss the zucchini, onion, and sweet potato in olive oil, salt, and pepper. Roast them in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden and tender.
3. Whisk the Dressing: In a small bowl, mix together the tahini, olive oil, lemon juice, garlic, maple syrup, salt, and pepper. Thin with water until it’s a smooth drizzle.
4. Assemble the Salad: Toss the quinoa, roasted veggies, tomatoes, cucumber, bell pepper, and parsley in a large bowl. Drizzle with your lemon-tahini dressing and give it a gentle mix.
5. Serve: Garnish with roasted chickpeas and feta if you like, and enjoy! This salad stays fresh in the fridge for a couple of days, making it perfect for meal prep.

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Pro Tips:

• Switch quinoa for farro, bulgur, or barley for a different texture.
• Add some protein like grilled chicken or tofu if you want to make it more filling.
• Feel free to experiment with seasonal veggies—roasted carrots or cauliflower would be delicious too!