If you’re looking for a dish that combines vibrant flavors, wholesome ingredients, and a gluten-free option, then this Quinoa & Roasted Vegetable Salad is your answer! Packed with nutrient-rich quinoa, roasted sweet potatoes, bell peppers, zucchini, and chickpeas, this salad is topped off with a creamy and tangy lemon-tahini dressing. Whether you’re meal prepping for the week or serving it at your next gathering, this recipe will leave everyone asking for seconds.
Ingredients:
| Category | Ingredient | Quantity |
|---|---|---|
| Base | Quinoa (uncooked) | 1 cup |
| Water or vegetable broth | 2 cups | |
| Vegetables | Sweet potatoes (peeled and diced) | 2 medium |
| Bell peppers (sliced into strips) | 2 large | |
| Zucchini (sliced into half-moons) | 2 medium | |
| Red onion (thinly sliced) | 1 medium | |
| Protein | Canned chickpeas (drained and rinsed) | 1 can (15 oz) |
| Dressing | Tahini | 3 tbsp |
| Fresh lemon juice | 3 tbsp | |
| Garlic cloves (minced) | 2 | |
| Olive oil | 2 tbsp | |
| Maple syrup or honey | 1 tbsp | |
| Salt | To taste | |
| Ground black pepper | To taste | |
| Optional Toppings | Fresh parsley (chopped) | For garnish |
| Toasted pine nuts or almonds | For crunch |
Step-by-Step Instructions:
- Prepare the Quinoa:
- Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the rinsed quinoa with water or vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- Roast the Vegetables:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced sweet potatoes, sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
- Prepare the Dressing:
- In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, olive oil, maple syrup or honey, salt, and pepper. Adjust seasoning to taste. If the dressing is too thick, thin it out with a little water (1 tsp at a time).
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Drizzle the lemon-tahini dressing over the top and toss gently to coat everything evenly.
- Garnish and Serve:
- Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped fresh parsley and toasted pine nuts or almonds for added texture and flavor. Serve warm or chilled.
Nutrition Facts:
| Nutrient | Amount Per Serving (1/4 of recipe) |
|---|---|
| Calories | 380 kcal |
| Total Fat | 16g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 320mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 9g |
| Sugars | 8g |
| Protein | 12g |
| Vitamin A | 270% DV |
| Vitamin C | 150% DV |
| Iron | 25% DV |
Note: Percent Daily Values are based on a 2,000-calorie diet.
This blog post not only provides a detailed guide to making a mouthwatering salad but also caters specifically to those seeking gluten-free options in the U.S. market. Enjoy creating and sharing this nutritious masterpiece!
