Quinoa Power Salad (Printable)

Fluffy quinoa combined with roasted vegetables, chickpeas, and a tangy tahini-lemon dressing.

# 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

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced bell pepper, zucchini, chopped red onion, and sliced carrot with olive oil, salt, and black pepper. Spread them evenly on the lined baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized. Allow to cool slightly.
04 - Bring quinoa and water or vegetable broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool slightly.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and water until smooth and creamy.
06 - In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, halved cherry tomatoes, and chopped parsley. Drizzle with the tahini-lemon dressing and toss gently to combine.
07 - Serve warm or chilled, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It's the kind of meal that keeps you full without the afternoon energy crash.
  • Roasting the vegetables brings out this natural sweetness that makes tahini dressing taste even better.
  • You can eat it warm right after cooking or pack it cold—it tastes great either way.
02 -
  • Don't skip fluffing the quinoa with a fork after it sits—this one small step prevents it from clumping.
  • If your dressing tastes harsh or grainy, you haven't whisked it long enough; keep going until it's silky.
  • Serve this salad within a few hours of dressing it if you want the vegetables to stay firm—it still tastes good later, just softer.
03 -
  • Use vegetable broth instead of water for the quinoa—it's a tiny change that adds a layer of flavor no one can quite identify but everyone notices.
  • Make sure your oven is fully preheated before roasting; cold ovens lead to steaming instead of caramelizing, and that's where the taste lives.
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