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Quinoa Power Salad Recipe

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3.9 from 42 reviews

This Quinoa Power Salad is a vibrant and nutritious dish packed with roasted vegetables, protein-rich quinoa and chickpeas, and a creamy tahini-lemon dressing. Perfect as a wholesome lunch or a light dinner, it combines fresh flavors and textures for a satisfying and healthy meal.

Ingredients

Grains

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth

Roasted Vegetables

  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 small red onion, chopped
  • 1 medium carrot, sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Salad Base

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped

Tahini-Lemon Dressing

  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • 2 to 3 tablespoons water (to thin)
  • ¼ teaspoon salt

Instructions

  1. Prepare Oven and Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
  2. Season Vegetables: In a bowl, toss the diced red bell pepper, zucchini, chopped red onion, and sliced carrot with olive oil, salt, and black pepper until evenly coated. Spread the vegetables on the prepared baking sheet in a single layer.
  3. Roast Vegetables: Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring once halfway through to ensure even cooking. Roast until vegetables are tender and lightly caramelized. Remove and let them cool slightly.
  4. Cook Quinoa: In a medium saucepan, bring the rinsed quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and keep covered for 5 minutes to steam. Fluff quinoa gently with a fork and allow to cool slightly.
  5. Make Dressing: Whisk together tahini, fresh lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and 2 to 3 tablespoons of water in a small bowl until the dressing is smooth and creamy. Adjust water to reach desired consistency.
  6. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, drained chickpeas, halved cherry tomatoes, and chopped parsley. Drizzle the tahini-lemon dressing over all ingredients and toss gently to combine evenly.
  7. Serve: Serve the salad warm or chilled as desired. Garnish with additional chopped parsley for a fresh finish.

Notes

  • For vegan option, use maple syrup instead of honey in the dressing.
  • You can substitute or add other seasonal vegetables for roasting like eggplant or mushrooms.
  • The salad can be stored in the refrigerator for up to 3 days; dressing may be added just before serving for freshness.
  • If you prefer a nuttier quinoa flavor, toast it lightly in a dry skillet for a few minutes before cooking.
  • Add a squeeze of extra fresh lemon juice before serving for an extra zesty kick.

Find it online: https://deliciousyum.com/quinoa-power-salad-recipe/