Warm Quinoa Salad with Roasted Vegetables & Tahini Dressing
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.
Ingredients
- 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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