Quinoa Power Protein Salad (Printable Version)

Fluffy quinoa, roasted veggies, chickpeas, and creamy tahini-lemon dressing combine for a nutrient-packed dish.

# What You'll Need:

→ Grains & Legumes

01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach, roughly chopped
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

→ Tahini-Lemon Dressing

10 - 1/4 cup tahini
11 - Juice of 1 large lemon
12 - 2 tablespoons olive oil
13 - 1 tablespoon maple syrup or honey
14 - 1 clove garlic, minced
15 - 2 to 3 tablespoons water, to thin as needed
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread on the baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and caramelized.
03 - In a medium saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and pepper. Add water one tablespoon at a time until dressing is smooth and pourable.
05 - In a large bowl, mix cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with dressing and toss gently to combine.
06 - Taste and adjust seasoning as desired. Serve topped with fresh herbs and toasted seeds if using.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling energized, not weighed down.
  • Every component can be made ahead, so you've got a grab-and-go meal waiting for chaotic mornings.
  • The tahini dressing is so creamy and tangy that you'll want to drizzle it on everything for days.
02 -
  • Rinse your quinoa thoroughly or it tastes bitter and slightly off—don't skip this step even if you're in a hurry.
  • The tahini dressing will thicken as it sits, so thin it more than you think you need to; you can always add water but you can't take it back.
  • Room-temperature salad tastes so much better than cold salad pulled straight from the fridge—let it sit for 10 minutes before eating if possible.
03 -
  • Make the dressing first and let it sit while you cook everything else; the flavors meld and become more harmonious.
  • If tahini seems too thick when you start whisking, warm it slightly in your hands or add the lemon juice first to loosen it up.
  • Toast your own seeds in a dry pan for just a few minutes if you can—they taste infinitely better than pre-toasted and cost less too.
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