Quinoa Salad with Roasted Vegetables and Chickpeas

A nutritious and flavorful quinoa salad packed with roasted vegetables, chickpeas, and a lemon-tahini dressing. Perfect for a light yet satisfying lunch.

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.06/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinsed)

£0.75

2cupsWater

2cupsBroccoli Florets(Cut into bite-sized pieces)

£0.80

1Bell Pepper (any color)(Diced)

£0.70

0.5Red Onion(Thinly sliced)

£0.20

1canChickpeas(Drained and rinsed)

£0.65

3tablespoonsOlive Oil(Divided)

£0.25

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

2tablespoonsTahini

£0.30

1cloveGarlic(Minced)

£0.05

0.3cupFresh Parsley(Chopped, for garnish)

£0.35

Total Cost

£4.23

£1.06 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool.
3.
Prepare the vegetables: In a large bowl, toss broccoli florets, bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
4.
Roast the vegetables: Bake for 25-30 minutes, or until the vegetables are tender and slightly browned.
5.
Make the dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, and 1 tablespoon of olive oil. Add a tablespoon or two of water if needed to thin the dressing to your desired consistency. Season with salt and pepper to taste.
6.
Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.
7.
Dress the salad: Pour the lemon-tahini dressing over the salad and toss gently to combine.
8.
Garnish and serve: Garnish with fresh chopped parsley and serve warm or cold.

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My Notes

Nutrition Information

Nutrition per serving (375g)

495 kcal / 2071 kJ

Carbs

54g

21% of RDA

Fat

24g

34% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

8 g

9% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

You can substitute other vegetables such as zucchini, carrots, or sweet potatoes.

For extra protein, add cooked chicken or tofu.

The salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Add some chopped nuts or seeds for a bit of crunch.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Quinoa Salad with Roasted Vegetables and Chickpeas

Ingredients

Instructions