Indulge in a burst of flavors with our Quinoa Salad featuring a delightful medley of roasted vegetables drizzled with a creamy tahini-lemon dressing. This vibrant dish combines the nutty goodness of quinoa with the earthy sweetness of roasted courgettes, bell peppers, and cherry tomatoes, all topped with a zesty dressing that perfectly complements the dish’s textures and flavors. Whether you’re a seasoned vegan enthusiast or simply looking for a nutritious and satisfying meal, this salad is sure to tantalize your taste buds and leave you feeling nourished and happy.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1 cup quinoa
- 1 courgette, diced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1 red onion, thinly sliced
- 2 cups spinach leaves
- 3 tablespoons olive oil
- 2 tablespoons tahini
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and pepper to taste
Directions
- Preheat the oven to 200°C (400°F).
- Cook quinoa according to package instructions and let it cool.
- In a large bowl, toss the diced courgette, sliced bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together the remaining olive oil, tahini, lemon juice, minced garlic, salt, and pepper to make the dressing.
- In a serving bowl, combine the cooked quinoa, roasted vegetables, spinach leaves, and tahini-lemon dressing. Toss gently to coat.
- Serve the salad immediately or refrigerate for later.
