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Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing
A hearty and flavorful vegan salad packed with roasted vegetables, fluffy quinoa, and a tangy lemon-tahini dressing. Perfect for a satisfying lunch.
Prep Time
20 minutes
Total Time
55 minutes
Calories
475 kcal
Difficulty
Easy
Equipment
4 items
Cost
£0.99/serving
Season:
Cuisine:
Main Ingredient:
Cooking Style:
Dietary:
Ingredients
Servings
4
1cupQuinoa(Rinsed)
£0.75
2cupsWater
01headBroccoli florets(Cut into bite-sized pieces)
£0.80
1mediumSweet potato(Peeled and cubed)
£0.60
1mediumRed onion(Sliced)
£0.30
2tablespoonsOlive oil
£0.15
0.5teaspoonSalt
£0.01
0.3teaspoonBlack pepper
£0.02
0.3cupTahini
£0.60
2tablespoonsLemon juice(Freshly squeezed)
£0.10
1tablespoonMaple syrup
£0.25
1cloveGarlic(Minced)
£0.05
2tablespoonsWater(For thinning the dressing)
00.3cupFresh parsley(Chopped, for garnish)
£0.35
Total Cost
£3.98
£0.99 per serving
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.Cook the quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all the water is absorbed and quinoa is fluffy. Set aside to cool.
- 3.Prepare the vegetables: In a large bowl, toss broccoli, sweet potato, and red onion with 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 vegetables are tender and slightly browned. Flip halfway through.
- 5.Make the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water. Add more water, 1 tablespoon at a time, until desired consistency is reached.
- 6.Assemble the salad: In a large bowl, combine cooked quinoa, roasted vegetables, and lemon-tahini dressing. Toss gently to coat.
- 7.Garnish with fresh parsley and serve.
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My Notes
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Nutrition Information
Nutrition per serving (320g)
475 kcal / 1987 kJ
Carbs
55g
21% of RDA
Fat
23g
33% of RDA
Protein
15g
30% of RDA
Detailed Breakdown
Fibre
9 g
30% of RDA
Sugar
13 g
14% of RDA
Sodium
320 mg
14% of RDA
Saturated Fat
3 g
15% of RDA
Chef's Tips
Feel free to substitute other vegetables such as bell peppers, zucchini, or Brussels sprouts.
Add chickpeas or other beans for extra protein.
The salad can be stored in the refrigerator for up to 3 days. Dressing may thicken upon refrigeration, so whisk in a little water before serving.
For a more intense flavor, you can roast the vegetables with a pinch of smoked paprika.
Cooking Equipment
Oven
Baking sheet
Large bowl
Small bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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