Prepare to delight your taste buds with our Vegan Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing : a refreshing and nutritious dish that’s bursting with flavor and texture. Picture a colorful medley of roasted vegetables, including bell peppers, zucchini, cherry tomatoes, and red onions, tossed with protein-packed quinoa and drizzled with a creamy lemon-tahini dressing. Each forkful offers a harmonious blend of savory roasted vegetables, nutty quinoa, and tangy dressing, creating a symphony of flavors that’s both satisfying and nourishing. Whether you’re enjoying it as a light lunch, a side dish, or a wholesome dinner, this quinoa salad is sure to become a favorite in your recipe repertoire.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients for quinoa salad
- For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
For the Lemon-Tahini Dressing:
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons water
- 1 clove garlic, minced
- 1 teaspoon maple syrup or agave syrup
- Salt and pepper, to taste
Directions for quinoa salad
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
- Meanwhile, spread the diced bell peppers, zucchini, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
- While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy.
- Once the quinoa and roasted vegetables are ready, transfer them to a large mixing bowl. Pour the lemon-tahini dressing over the salad and toss to coat evenly.
- Garnish with fresh parsley or cilantro before serving.
In conclusion, this Vegan Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing is more than just a meal; it’s a celebration of vibrant flavors and nutritious ingredients that come together beautifully. The combination of protein-rich quinoa and a colorful array of roasted vegetables creates a dish that is not only visually appealing but also satisfying and nourishing. Each bite offers a delightful contrast of textures : from the tender, caramelized veggies to the fluffy quinoa, all enhanced by the creamy, tangy dressing.
Whether you’re seeking a light lunch, a flavorful side dish, or a wholesome dinner option, this salad fits the bill perfectly. Its versatility allows you to enjoy it warm or chilled, making it ideal for meal prep or serving at gatherings. Moreover, this recipe is a canvas for creativity; feel free to customize it with your favorite seasonal vegetables or add a handful of nuts for extra crunch.
With minimal preparation and cooking time, you can whip up this delicious salad in just 40 minutes, making it a practical choice for busy weeknights. The fresh ingredients and zesty dressing not only satisfy your taste buds but also nourish your body, making every forkful feel like a step toward healthier eating.
Ultimately, this Vegan Quinoa Salad is sure to become a beloved addition to your recipe collection, offering a delightful balance of flavor, nutrition, and satisfaction that will keep you coming back for more. Enjoy every bite of this wholesome and delicious dish of quinoa salad !
