Quinoa Power Salad (Printable)

A vibrant bowl combining quinoa, roasted veggies, chickpeas, and a creamy tahini-lemon dressing for a healthy boost.

# What You'll 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 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Salad Base

10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - 1/2 cup cherry tomatoes, halved
12 - 1/4 cup fresh parsley, chopped

→ Tahini-Lemon Dressing

13 - 1/4 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 to 3 tablespoons water (to thin)
19 - 1/4 teaspoon salt

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes nothing like obligatory healthy food—creamy, savory, and genuinely craveable instead of virtuous.
  • Roasted vegetables develop an almost caramelized sweetness that makes the whole thing feel indulgent without breaking your resolve.
  • Everything can be prepped ahead, turning this into a lifesaver when you need lunch sorted without fuss.
02 -
  • Rinse your quinoa before cooking; I learned this the hard way when my first batch tasted bitter and I realized the saponin coating was still hanging around.
  • Don't skip the cooling step—warm vegetables and warm quinoa mixed together can become mushy; let them cool slightly first so they hold their texture.
  • The dressing thickens as it sits, so don't panic if it seems thin right after whisking; give it a minute and it'll be perfect.
03 -
  • Toast pumpkin or sunflower seeds in a dry pan for two minutes and scatter them over the salad just before serving—they add a crucial crunch that makes the whole thing feel less mushy.
  • This salad packs beautifully for work; keep the dressing separate if you're eating it tomorrow and toss it in at the last moment so everything stays vibrant and textured.
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