Quinoa Power Salad (Printable)

Nourishing quinoa tossed with roasted vegetables, chickpeas, and a creamy tahini-lemon dressing.

# What You 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 - 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 - 2–3 tablespoons water (to thin)
19 - ¼ teaspoon salt

# How-To Steps:

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

# Expert Advice:

01 -
  • It's endlessly flexible, so you can throw in whatever vegetables happen to be in your fridge without guilt.
  • One bowl, minimal dishes, and you're eating something that tastes expensive but costs almost nothing.
  • The tahini dressing somehow makes everything taste better—even vegetables that usually bore you.
02 -
  • Rinsing quinoa is not optional—the coating tastes bitter and will sabotage an otherwise beautiful salad.
  • Don't dress it until you're ready to eat it, or the quinoa will absorb all the moisture and become dense instead of fluffy.
  • Tahini dressing gets thicker as it sits, so add extra water when you make it if you're planning to eat this later.
03 -
  • Toasted pumpkin or sunflower seeds add a satisfying crunch and make the salad feel more substantial without adding heaviness.
  • If you have time, let the components cool slightly before assembling—warm quinoa plus cool dressing plus room-temperature vegetables creates the best texture balance.
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