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Recipe: Quinoa Salad with Roasted Vegetables & Lemon-Tahini Dressing

This quinoa salad, both vegan and gluten-free, hosts a delightful combination of flavors and textures. Whether you're craving a quick weekday dinner or a wholesome protein-packed meal, this dish has you covered.


Quinoa, a nutritional powerhouse, serves as the perfect base, offering plant-based protein and fiber to keep you satisfied. Tossed with roasted vegetables and drizzled with a savory garlic tahini dressing, this salad is bursting with flavor.


See the recipe, originally from mydaintykitchen.com, below!


Ingredients


  • 1 cup quinoa

  • 2 cups water

  • 1 zucchini, chopped into bite-sized pieces

  • 1 yellow squash, chopped into bite-sized pieces

  • 1 small broccoli head, chopped into bite-sized pieces

  • 2 celery stalks, chopped

  • 1/4 cup chives, chopped

  • 2 tbsp spring onions (optional, for garnish)

  • 1 tsp salt

  • 1 tbsp vegetable broth


For Crispy Tofu:

  • 150 gm tofu, cut into cubes

  • 1/4 cup tamari or soy sauce

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 2 tsp cornstarch

  • 1 tsp olive oil (optional; skip for WFPB)

Tahini Dressing:

  • 1/4 cup tahini

  • 1/4 cup water (or less, as per required consistency)

  • 2 garlic pods

  • 1 tsp paprika (or as required)

  • 1/2 tsp cayenne pepper

  • Salt to taste

  • 1 tsp lemon juice



Instructions


Bake Vegetables:

  1. Preheat the oven to 400°F (200°C).

  2. Cut the vegetables into bite-sized pieces and place them in a mixing bowl.

  3. Add 2 tbsp of vegetable broth, sprinkle salt and pepper, and mix well.

  4. Spread the vegetables evenly on a baking tray.

  5. Bake for 20 minutes, turning the veggies midway for even cooking.


Make Quinoa:

  1. Heat water in a saucepan and bring it to a boil.

  2. Add the pre-washed quinoa to the boiling water.

  3. Boil on high heat for 2 minutes, then reduce the flame to low.

  4. Cover with a lid and simmer for 18-20 minutes, or until all liquid is absorbed and quinoa is fluffy.

  5. Fluff the quinoa with a fork, remove from heat, and set aside.


Crispy Tofu:

  1. In a mixing bowl, combine tamari, pepper, and garlic.

  2. Marinate the tofu for 5-10 minutes.

  3. Lightly coat the tofu with cornstarch and sauté for 5 minutes until crispy, or follow the recipe for crispy tofu for detailed instructions.

  4. Alternatively, place the tofu on a baking tray and bake for 20 minutes at 400°F.


Tahini Dressing:

  1. In a food processor, blend all ingredients listed under tahini dressing until smooth.


Final Assembly:

  1. In a mixing bowl, combine the cooked quinoa, roasted veggies, chives, and celery stalk.

  2. Drizzle the tahini dressing over the salad and stir well to combine.

  3. Garnish with spring onions and serve. Enjoy your delicious and nutritious meal!




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