Save I made this salad on a Tuesday evening when I wanted something substantial but not heavy. The roasted vegetables filled the kitchen with this incredible caramelized aroma, and when I tossed everything with that creamy tahini dressing, I knew this wasnt just another boring grain bowl.
My sister came over unexpectedly while I was testing this recipe, and she ended up eating two bowls straight from the mixing bowl. She said it felt like eating at a fancy cafe without the markup, and now she requests it every time she visits.
Ingredients
- Quinoa: Rinse it thoroughly under cold water to remove the bitter coating called saponin
- Vegetable broth: Use this instead of water for extra depth of flavor in the grains
- Red bell pepper and zucchini: These roasting staples become sweet and tender in the high heat
- Red onion: It mellows beautifully when roasted, adding subtle sweetness
- Carrot: Provides earthy balance and a lovely pop of color
- Olive oil: Helps the vegetables caramelize and become golden brown
- Chickpeas: Rinse them well and pat dry to prevent the salad from getting watery
- Cherry tomatoes: Add fresh bursts of brightness against the roasted vegetables
- Fresh parsley: Brings a grassy fresh element that cuts through the rich dressing
- Tahini: Stir the jar well before measuring because the solids settle at the bottom
- Fresh lemon juice: Brightens the entire dish and balances the creamy tahini
- Maple syrup or honey: Just a touch rounds out the acidity and adds subtle sweetness
- Garlic clove: Mince it finely so it distributes evenly through the dressing
Instructions
- Roast the vegetables:
- Toss the diced bell pepper, zucchini, red onion, and carrot with olive oil, salt, and pepper on a lined baking sheet. Spread them in a single layer and roast at 425°F for 20 to 25 minutes, stirring halfway through, until theyre tender and starting to caramelize at the edges.
- Cook the quinoa:
- Bring the rinsed quinoa and water or broth to a boil in a medium saucepan. Lower the heat, cover tightly, and simmer gently for 15 minutes until all the liquid is absorbed. Let it stand covered for 5 minutes off the heat, then fluff with a fork and set aside to cool slightly.
- Make the dressing:
- Whisk together the tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and salt in a small bowl. Add water one tablespoon at a time until it reaches a pourable consistency, and keep whisking until it turns silky smooth.
- Assemble the salad:
- Combine the cooked quinoa, roasted vegetables, drained chickpeas, cherry tomatoes, and fresh parsley in a large mixing bowl. Pour the dressing over everything and toss gently to coat all the ingredients evenly.
- Serve and enjoy:
- You can eat this right away while its still slightly warm, or refrigerate it for at least an hour for a chilled version. The flavors meld beautifully as it sits, so it makes excellent leftovers.
Save This salad saved me during a particularly busy week at work when I had zero energy to cook but still wanted something nourishing. I made a huge batch on Sunday and ate it for three days straight, looking forward to every single meal.
Make It Your Own
The beauty of this salad is how adaptable it is to whatever you have in the fridge. I have used roasted sweet potato, eggplant, broccoli, and even cauliflower in different seasons. Any vegetable that roasts well works beautifully here.
Protein Variations
Sometimes I add crumbled feta or grilled chicken on top for my non-vegan friends. You could also stir in cooked lentils or roasted tofu cubes to make it even more substantial. The base quinoa and chickpeas already provide solid protein though.
Storage and Meal Prep
This salad keeps remarkably well in the refrigerator for up to five days. Store the dressing separately if you plan to meal prep it for the week, and toss everything together right before serving to keep the textures perfect.
- Add toasted pumpkin seeds for extra crunch right before serving
- Try fresh cilantro or basil instead of parsley for a different flavor profile
- Double the dressing recipe and use the extra on grain bowls all week
Save This salad has become my go-to for potlucks and dinner parties because it satisfies everyone. Vegans, gluten-free friends, and even the skeptics who say they do not like quinoa always come back for seconds.
Common Questions
- → Can I use broth instead of water for cooking quinoa?
Yes, using vegetable broth adds extra flavor to the quinoa while cooking, enhancing the overall dish.
- → What vegetables work best for roasting in this salad?
Red bell pepper, zucchini, carrot, and red onion caramelize well and provide a balanced taste and texture.
- → How can I adjust the tahini-lemon dressing consistency?
Add 2-3 tablespoons of water gradually while whisking to achieve a creamy, pourable dressing.
- → Is this dish suitable for vegan and gluten-free diets?
Yes, it naturally fits vegan and gluten-free needs, but if honey is used in the dressing, it won't be vegan.
- → Can I prepare the salad ahead of time?
Absolutely, it can be chilled and served later. The flavors meld well after resting.