Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing

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.


  • 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


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl, combine the cooled quinoa, roasted vegetables, chopped herbs, and the lemon-tahini dressing. Toss well to combine.
  6. Serve the salad at room temperature or chilled.

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