Save Last summer my sister came home from yoga raving about this quinoa bowl she had at a tiny cafe downtown. I was skeptical—quinoa salads can be so boring—but something about the way she described the roasted vegetables and creamy tahini made me pause. That weekend I threw together whatever vegetables I had in the fridge, made a quick dressing, and completely understood what she meant. Now it is the lunch I make when I want to feel energetic but not heavy.
I brought this to a potluck last month and three people asked for the recipe before they even finished their first bite. My friend who swears she hates quinoa went back for seconds. Something about the warm roasted vegetables mixing with that bright lemony tahini just works.
Ingredients
- 1 cup quinoa, rinsed: Rinse under cold water until the water runs clear or it will taste bitter
- 1 can chickpeas, drained and rinsed: These add protein and a buttery texture that pairs perfectly with the crunchy vegetables
- 1 red bell pepper, diced: Red peppers roast beautifully and bring natural sweetness
- 1 zucchini, diced: Use even pieces so they roast at the same rate as everything else
- 1 small red onion, chopped: Red onion mellows out when roasted and adds pretty color
- 1 cup cherry tomatoes, halved: They get jammy and concentrated in the oven
- 2 cups baby spinach, roughly chopped: Fresh spinach wilts slightly from the warm vegetables and adds a pop of green
- 2 tablespoons olive oil: Helps the vegetables caramelize and get those crispy edges
- Salt and freshly ground black pepper, to taste: Season generously before roasting
- 1/4 cup tahini: The creamy nutty base that makes the dressing feel luxurious
- Juice of 1 large lemon: Fresh lemon juice cuts through the rich tahini and brightens the whole bowl
- 2 tablespoons olive oil: Makes the dressing smooth and helps it coat every bite
- 1 tablespoon maple syrup or honey: Just enough to balance the tanginess and round everything out
- 1 clove garlic, minced: Use fresh garlic not jarred for the best flavor
- 2-3 tablespoons water: Add this slowly to get the dressing to the perfect pourable consistency
- Salt and pepper, to taste: The dressing needs proper seasoning to bring it together
- 2 tablespoons fresh parsley or cilantro, chopped: Fresh herbs make everything taste finished and bright
- 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional: These add a nice crunch but the salad is great without them too
Instructions
- Roast the vegetables:
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Toss the bell pepper zucchini red onion and cherry tomatoes with two tablespoons of olive oil and a generous pinch of salt and pepper then spread them in an even layer. Roast for 20 to 25 minutes stirring halfway through until everything is tender and starting to caramelize at the edges.
- Cook the quinoa:
- While the vegetables roast combine the rinsed quinoa with two cups of water in a medium saucepan. Bring it to a boil then lower the heat cover tightly and simmer for 15 minutes until all the water is absorbed. Remove from the heat and let it sit covered for five more minutes before fluffing gently with a fork.
- Make the dressing:
- Whisk together the tahini lemon juice olive oil maple syrup or honey minced garlic and a pinch of salt and pepper in a small bowl. The mixture will seize up at first then smooth out as you whisk. Add water one tablespoon at a time until you have a creamy pourable consistency.
- Assemble the salad:
- Combine the cooked quinoa chickpeas roasted vegetables and chopped baby spinach in a large bowl. Drizzle about three quarters of the dressing over the top and toss gently until everything is coated. Taste and add more dressing or seasoning if needed.
- Finish and serve:
- Sprinkle the fresh herbs and toasted seeds over the top right before serving. This is delicious slightly warm at room temperature or cold from the fridge.
Save This salad has become my go to for meal prep because it actually gets better as the flavors meld. My husband who usually turns his nose up at salad now requests this for Sunday prep.
Making Ahead
Store the roasted vegetables quinoa and chickpeas in separate containers and keep the dressing in a small jar. Everything stays fresh for up to five days this way and you can assemble bowls in under two minutes.
Protein Swaps
Sometimes I add grilled chicken or cubes of roasted sweet potato for extra staying power. Feta cheese is also incredible here if you eat dairy.
Seasonal Variations
In the fall I swap in roasted Brussels sprouts and butternut squash. Summer is all about zucchini corn and cherry tomatoes while winter calls for roasted cauliflower and sweet potato. Use what looks best at the market.
- Chill the bowl for 10 minutes before serving if the weather is hot
- Add diced avocado right before serving for extra creaminess
- Extra lemon juice perks up leftovers after a few days
Save This is the salad that turns quinoa skeptics into believers and makes meal prep feel like something to look forward to.
Recipe FAQs
- → How do I roast the vegetables evenly?
Toss diced vegetables with olive oil, salt, and pepper, spread them evenly on a lined baking sheet, and stir halfway through roasting at 425°F for 20–25 minutes to ensure even caramelization.
- → Can I prepare quinoa without a rice cooker?
Yes, cook rinsed quinoa in a saucepan with water, bring it to a boil, then simmer covered on low heat for about 15 minutes until water is absorbed, then fluff with a fork.
- → How can I adjust the tahini-lemon dressing consistency?
Whisk the tahini, lemon juice, olive oil, and sweetener, then add water gradually—one tablespoon at a time—until the desired pourable texture is reached.
- → What are good substitutions for the vegetables used?
Seasonal options like sweet potato, carrots, or cauliflower work well and can be roasted similarly to maintain texture and flavor.
- → How do I make this dish vegan?
Simply use maple syrup instead of honey in the dressing and skip any optional non-vegan toppings, keeping the dish fully plant-based.
- → What toppings enhance the salad’s texture?
Chopped fresh parsley or cilantro and toasted pumpkin or sunflower seeds add fresh notes and a satisfying crunch.