Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing

Name: Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Quinoa; 300 g broccoli; 200 g bell peppers; 100 g red onion; 300 g sweet potato; 45 ml olive oil; 30 ml lemon juice; 60 g tahini; 10 g garlic; 15 ml maple syrup; 20 g parsley; 5 g salt; 2 g pepper

A vibrant and nutritious salad with roasted vegetables, fluffy quinoa, and a tangy lemon-tahini dressing. Great for meal prepping.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 11 g
Fat: 16 g
Carbs: 52 g

Ingredients

for 4 servings

Quinoa200 g
broccoli300 g
bell peppers200 g
red onion100 g
sweet potato300 g
olive oil45 ml
lemon juice30 ml
tahini60 g
garlic10 g
maple syrup15 ml
parsley20 g
salt5 g
pepper2 g

Method

5 steps

Preheat oven to 200C. Toss cubed sweet potato, broccoli florets, sliced bell peppers, and red onion with 30ml olive oil, salt, and pepper on a baking sheet.
Roast vegetables for 25-30 minutes until tender and browned.
Rinse quinoa and cook in 400ml water for 15 minutes until fluffy.
Whisk tahini, lemon juice, minced garlic, maple syrup, and remaining 15ml olive oil with a splash of water to create a smooth dressing.
Combine roasted vegetables and cooked quinoa in a large bowl, drizzle with dressing, and garnish with chopped parsley.