Quinoa Power Salad (Printable version)

Nourishing quinoa with roasted veggies, chickpeas, and tahini-lemon dressing for a vibrant, healthy dish.

# Needed ingredients:

→ 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 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Salad Base

10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - ½ cup cherry tomatoes, halved
12 - ¼ cup fresh parsley, chopped

→ Tahini-Lemon Dressing

13 - ¼ 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 - ¼ teaspoon salt

# How to make it:

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

# Expert Suggestions:

01 -
  • It actually fills you up, thanks to the quinoa and chickpeas, so you won't feel hungry an hour later.
  • Everything tastes better a few hours in, which means meal prep doesn't feel like a chore.
  • You can roast the vegetables while the quinoa cooks, so the whole thing comes together faster than you'd expect.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when one batch had a chalky aftertaste that overshadowed everything else.
  • If your dressing breaks or looks separated, you can usually fix it by whisking in a touch more water or lemon juice, a teaspoon at a time.
  • The salad actually tastes better once it's had a few hours to sit, so make it ahead if you can.
03 -
  • Toast seeds or nuts separately in a dry pan for 2 to 3 minutes right before serving—they stay crunchier that way.
  • If the dressing seems too thick, thin it with water instead of more oil, so it stays balanced and not heavy.
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