Nourishing quinoa with roasted vegetables, chickpeas, and tahini-lemon dressing, perfect for a healthy meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 small red onion, chopped
06 - 1 medium carrot, sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad Base
10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup fresh parsley, chopped
→ Tahini-Lemon Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water (to thin)
19 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced bell pepper, zucchini, red onion, and sliced carrot with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and cool slightly.
05 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water together in a small bowl until smooth and creamy.
06 - In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and chopped parsley. Drizzle with dressing and toss gently to incorporate.
07 - Serve salad warm or chilled, garnished with additional parsley if desired.
