Vibrant Quinoa Salad with Lemon-Tahini Dressing and Roasted Vegetables

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup baby spinach, roughly chopped
• 1/4 cup fresh basil leaves, torn
• 1/4 cup lemon juice (about 2 lemons)
• 1/4 cup tahini
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. In a small saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat, and let it stand covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
2. Preheat oven to 400°F (200°C). Toss the cherry tomatoes, cucumber, bell peppers, and spinach with olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast for 15 20 minutes or until tender and slightly charred.
3. In a small bowl, whisk together lemon juice, tahini, minced garlic, salt, and pepper. Gradually add water to the dressing, mixing well, until you achieve your desired consistency.
4. Combine the cooled quinoa with the roasted vegetables and fresh basil leaves in a large salad bowl. Pour the lemon tahini dressing over the salad and toss gently to combine. Serve immediately.

Chef’s Insight

The key to this dish lies in its balance of flavors and textures, so be sure to use fresh ingredients and adjust seasonings as needed.

Notes

This recipe is easily customizable to suit different dietary preferences and restrictions by adjusting the ingredients accordingly.