Scrumptious Roasted Vegetable Quinoa Salad With Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 large sweet potato, cubed
• 1 large red bell pepper, chopped
• 1 large zucchini, sliced
• 1 small red onion, diced
• 2 cups kale, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup lemon juice
• 1/3 cup tahini
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the cubed sweet potato, bell pepper, zucchini, and red onion in olive oil, salt, and pepper. Spread the vegetables evenly on a parchment lined baking sheet and roast for 25 30 minutes or until tender and slightly golden.
3. While the vegetables are roasting, prepare the quinoa according to package instructions using water or vegetable broth. Fluff with a fork and set aside.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped kale, and mix well.
5. To make the dressing, whisk together lemon juice, tahini, minced garlic, cumin, paprika, and cayenne pepper (if using). Adjust seasoning to taste.
6. Pour the dressing over the quinoa salad and toss until well combined. Refrigerate for at least 30 minutes to let the flavors meld.

Chef’s Insight

The combination of roasted vegetables and tangy lemon-tahini dressing creates a perfect harmony of flavors and textures.

Notes

Adjust the seasoning according to personal preferences.