Quinoa Power Salad (Printable)

Nourishing quinoa with roasted veggies, chickpeas, and creamy tahini-lemon dressing for a vibrant, healthy dish.

# 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 ground 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 dressing)
19 - 1/4 teaspoon salt

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in under an hour and actually tastes better when you're not stressing over it.
  • The tahini dressing is so creamy and complex that nobody believes it's just five ingredients.
  • You can make it Sunday and eat it all week without it getting soggy or boring.
02 -
  • Don't dress the salad more than 30 minutes before serving if you're eating it the same day, or the quinoa absorbs too much dressing and becomes dense.
  • If you're meal prepping, keep the dressing separate and toss everything together right before eating—it transforms the texture in the best way.
  • Tahini can seize up and become grainy if you add water too fast, so whisk as you go and add slowly.
03 -
  • Rinse your quinoa thoroughly before cooking—this one small step eliminates the bitter taste that makes some people think they don't like quinoa.
  • Use vegetable broth instead of water for the quinoa if you have it; the difference in flavor is subtle but real and worth the effort.
  • Make a double batch of the tahini dressing and keep it in your fridge for up to five days—it's brilliant on grain bowls, roasted vegetables, or even as a spread for sandwiches.
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