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Roasted veggie quinoa salad in a white bowl, on a speckled navy blue background.

Roasted Vegetable Quinoa Salad with Tahini Dressing

  • Author: Edwina Clark
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4 servings 1x

Description

Made with a combination of quinoa, caramelized veggies, dried cranberries, and a creamy lemon dressing, this colorful dish offers loads of nutrition and flavor! Make a big batch over the weekend and enjoy all week long as a vegetarians, gluten-free main or side.


Ingredients

Units Scale

Salad:

  • 3 cups cooked quinoa
  • 2 red bell peppers
  • 1 medium sweet potato
  • 1/2 large red onion
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup dried cranberries
  • 1/2 cup dry roasted or raw almonds
  • 1/4 cup feta
  • 2 cups baby arugula (optional)
  • Salt + pepper

Salad Dressing:

    • 2 tbsp tahini
    • 2 tbsp warm water
    • 1/2 lemon
    • 1 tsp honey
    • 1/2 tbsp extra virgin olive oil

Instructions

  1. Preheat the oven to 425℉/220℃. Line a large baking sheet (or two half sheets) with parchment paper.
  2. Slice the bell peppers and onion into ½ inch (1 cm) thick strips. Place both in a large mixing bowl.
  3. Slice the sweet potato into ½ inch (1 cm) discs and cut the discs into quarters. Add the sweet potato to the bell peppers and onion.
  4. Add the olive oil, salt and garlic powder to the mixing bowl, and stir until all the veggies are coated.
  5. Pour the veggies on the baking sheet and spread out in a single layer. Insert the baking sheet into the oven and bake for 20-25 mins or until the sweet potato slices are cooked through. Allow the veggies to cool.
  6. While the veggies are cooking make the dressing by juicing the lemon and combining the tahini, warm water, lemon juice, honey and olive oil in a small bowl. Whisk until well-combined. The dressing should be slightly thicker than honey. Add more warm water, if needed.
  7. Add the quinoa, roasted veggies, feta and cranberries to a large mixing bowl.
  8. Finely chop the almonds, and transfer the chopped almonds to the mixing bowl.
  9. Season the salad with salt and pepper, and gently combine the ingredients in the mixing bowl, being careful not to overwork.
  10. Add the baby arugula (if using) to the quinoa mixture, and drizzle the salad with lemon-tahini dressing right before serving. Gently toss the salad with tongs or salad servers. Serve cold.