Warm Quinoa Salad with Roasted Vegetables & Tahini Dressing

This warm quinoa salad brings together roasted vegetables, fluffy quinoa, and a creamy tahini dressing for a dish that’s both nourishing and full of flavor. The natural sweetness of roasted carrots and beetroot pairs beautifully with the earthy notes of cauliflower, while fresh spinach adds a light, vibrant finish.

Finished with a simple tahini dressing and a touch of lemon for brightness, this salad is as versatile as it is satisfying. Serve it warm or at room temperature as a light main course or a hearty side. It’s an easy, wholesome option for everyday cooking or casual entertaining.

Enjoy!

Warm Quinoa Salad with Roasted Vegetables & Tahini Dressing

Diana Oana

A wholesome warm quinoa salad with roasted vegetables and a creamy tahini dressing, perfect for a light yet satisfying meal. Packed with flavor, texture, and nutrients, it works equally well as a main or a side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad, Side Dish

Cuisine International

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 100 g quinoa
• ½ medium cauliflower chopped
• 2 carrots , peeled and sliced
• 1 medium beetroot , peeled and chopped
• 1 handful baby spinach
• 1 tablespoon tahini
• 1 teaspoon honey
• 1 tablespoon olive oil , plus extra for roasting
• 1-2 tablespoons lemon juice to taste
• salt , to taste
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon cumin
• vegetable broth (for cooking the quinoa)

Instructions

 

• Preheat the oven to 200°C (392°F).
• Wash, peel, and chop the cauliflower, carrots, and beetroot. Place them on a baking tray, drizzle with olive oil, and season with salt, sweet paprika, granulated garlic, and cumin.
• Roast the veggies for about 30 minutes, or until tender and lightly browned.
• Meanwhile, cook the quinoa in vegetable broth (1:2 ratio) for about 12–15 minutes, or until tender and the liquid is absorbed.
• Prepare the dressing: in a small bowl, mix the tahini, honey, olive oil, and lemon juice to taste. If needed, add a little water until the dressing is smooth and pourable.
• To assemble, place the cooked quinoa in a bowl, add the baby spinach, top with the roasted vegetables, and drizzle with the tahini dressing.
• Enjoy!

Notes

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Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.