Quinoa is a versatile and nutrient-dense grain that makes a great base for salads. This recipe combines roasted vegetables with a tangy lemon-tahini dressing for a satisfying and flavorful dish.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- For the dressing:
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Water to thin as needed
Instructions:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let cool.
- In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
- In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of olive oil, garlic, salt, and pepper. Add water as needed to thin the dressing to your desired consistency.
- In a large bowl, combine the cooled quinoa, roasted vegetables, chopped herbs, and the lemon-tahini dressing. Toss well to combine.
- Serve the salad at room temperature or chilled.
