Roasted Vegetable and Quinoa Salad with Tahini Dressing for Two
Indulge in a nutritious and savory experience with Roasted Vegetable and Quinoa Salad with Tahini Dressing. This vegetarian & vegan-friendly dish offers a medley of flavors and textures, all harmonizing perfectly under a creamy tahini dressing.
Equipment
- Baking Sheet
- Saucepan
- Mixing Bowls
- Whisk
Ingredients
For the Salad
- 1 cup quinoa rinsed
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium carrot sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- salt to taste
- pepper to taste
For the Tahini Dressing
- 3 tbsp tahini
- 1 garlic clove minced
- juice of 1 lemon
- 2 tbsp water
- salt to taste
- pepper to taste
Instructions
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). Toss the zucchini, bell peppers, carrot, and cherry tomatoes with olive oil, salt, and pepper. Place on a baking sheet and roast for 20-25 minutes until tender.
- Cook the Quinoa: In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked. Fluff with a fork and set aside.
- Make the Tahini Dressing: In a small bowl, whisk together the tahini, garlic, lemon juice, water, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine the roasted vegetables and cooked quinoa. Pour over the tahini dressing and toss to combine.
- Serve and Enjoy: Divide the salad between two plates and serve immediately.
Nutrition
Serving: 3005Calories: 550kcalCarbohydrates: 80gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 1500IUVitamin C: 70mgCalcium: 100mgIron: 6mg
Tried this recipe?Let us know how it was!