Pin It Last summer, my sister came to visit and announced she was going plant-based for a month. I panicked, then grabbed whatever looked colorful from the farmers market and threw this together on my tiny apartment stove. She took one bite and immediately asked for the recipe to share with her yoga class.
I brought this to a potluck last fall and watched three different people ask for the recipe. The best part was seeing my cousin who claims to hate healthy food go back for seconds. Now whenever I visit, someone specifically requests this salad.
Ingredients
- Quinoa: Rinse it really well under cold water or it will taste bitter. I learned this the hard way after wondering why my beautiful salad tasted weirdly metallic
- Red bell pepper: The sweetness balances perfectly with the earthy tahini. Dont skip it even if you normally avoid bell peppers
- Zucchini: Dice it small so it roasts faster and gets those nice crispy edges
- Red onion: It mellows out beautifully when roasted. If you are sensitive to raw onion, you will love how sweet this gets
- Tahini: Buy a fresh jar and stir it well before using. Old tahini can taste bitter and ruin the whole dressing
- Lemon juice: Fresh is absolutely required here. Bottled juice makes the dressing taste flat and weirdly metallic
- Chickpeas: Rinse them thoroughly and pat them dry if you have time. Less liquid means they will actually absorb the dressing instead of just sitting in it
- Cherry tomatoes: Wait until you are about to serve to add these or they will get mushy. Trust me on this one
- Fresh parsley: Flat leaf tastes better than curly and holds up longer without getting slimy
Instructions
- Get your oven going:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later
- Prep the vegetables:
- Toss the bell pepper, zucchini, onion, and carrot with olive oil, salt, and pepper until everything is lightly coated
- Roast until golden:
- Spread vegetables on the baking sheet and roast for 20 to 25 minutes. Stir halfway through so nothing burns and everything gets those delicious caramelized edges
- Cook the quinoa:
- Bring quinoa and water or broth to a boil, then reduce heat and simmer covered for 15 minutes until the liquid is absorbed
- Let it rest:
- Remove from heat and keep the lid on for 5 minutes. Fluff with a fork and let it cool slightly so it does not wilt the vegetables
- Make the magic dressing:
- Whisk tahini, lemon juice, olive oil, maple syrup, garlic, salt, and water until smooth and creamy
- Bring it all together:
- In a large bowl, combine quinoa, roasted vegetables, chickpeas, cherry tomatoes, and parsley. Drizzle with dressing and toss gently
- Serve it up:
- This tastes great warm right away or chilled from the fridge the next day
Pin It This has become my go-to when friends need a meal delivered after a new baby or a tough week. Something about it feels so nourishing and thoughtful without screaming I made you diet food.
Making It Your Own
Swap roasted sweet potato cubes for the bell pepper in fall. Try broccoli or cauliflower in winter when they are in season and cheap
Protein Boosts
Adding roasted chickpeas instead of canned gives you crispy bits throughout. A handful of toasted pumpkin seeds on top makes this feel so much more substantial
Meal Prep Magic
Keep the dressing separate until you are ready to eat. The vegetables and quinoa stay good in the fridge for four to five days without getting weird. I portion it into glass containers on Sunday and my week lunches are sorted
- Store the cherry tomatoes separately and add them right before serving
- Wait to garnish with fresh parsley until the last minute
- The flavors actually get better after a day in the fridge
Pin It Start with a big bowl of this and see how you feel. It is the kind of meal that leaves you full and energized instead of heavy and sluggish.
Recipe FAQs
- → Can I use water instead of broth to cook quinoa?
Yes, water works well and lets the quinoa's natural flavor shine while keeping the dish light.
- → How do I achieve perfectly roasted vegetables?
Toss veggies with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes, stirring halfway for even caramelization.
- → Is it possible to make the dressing sweeter or less tangy?
Adjust the maple syrup or honey amount to balance sweetness with lemon’s tartness according to your preference.
- → Can this salad be served warm?
Yes, it’s delicious served warm just after tossing all ingredients or chilled for a refreshing option.
- → What are good add-ins to increase crunch?
Toasted pumpkin seeds or sunflower seeds add a pleasant crunch and complement the textures well.