Quinoa Power Salad Vibrant (Print Version)

A vibrant blend of quinoa, roasted vegetables, chickpeas, and creamy 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 - Preheat oven to 425°F and line a baking sheet with parchment paper. Toss red bell pepper, zucchini, red onion, and carrot with olive oil, salt, and black pepper, then spread evenly on the baking sheet.
02 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Allow to cool slightly.
03 - Bring quinoa and water or vegetable broth to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and cool slightly.
04 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water until smooth and creamy.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle with dressing and toss gently to combine.
06 - Serve the salad warm or chilled, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • It actually keeps you full, not just satisfied for twenty minutes like most salads.
  • The roasted vegetables taste nothing like sad raw veggies—they get sweet and almost nutty.
  • You can make it ahead and it tastes even better the next day as the flavors mingle.
02 -
  • Don't skip rinsing the quinoa—it makes a real difference in texture and prevents that bitter, soapy taste that ruins everything.
  • The tahini dressing will thicken as it sits, so if you're making it ahead, thin it with a splash of water when you're ready to use it.
03 -
  • Use a vegetable broth instead of water for the quinoa—it's a small change that deepens the flavor without any extra work.
  • Don't dress the salad until just before serving unless you're eating it cold the next day; the acidity will soften the quinoa if it sits too long.
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