Quinoa Power Protein Salad
A vibrant and nutritious salad combining quinoa, roasted vegetables, chickpeas, and a tangy tahini lemon dressing, perfect for a healthy meal.
Ingredients
Grains
- 1 cup quinoa (rinsed)
Canned Goods
- 1 can chickpeas (drained and rinsed)
Vegetables
- 1 red bell pepper red bell pepper (diced)
- 1 zucchini zucchini (diced)
- 1 small red onion red onion (chopped)
- 1 cup cherry tomatoes (halved)
Greens
- 2 cups baby spinach (roughly chopped)
Oils & Condiments
- 4 tablespoons olive oil (divided)
- 1/4 cup tahini
- 1 large lemon (juice of)
- 1 tablespoon maple syrup or honey
- 1 clove garlic (minced)
Water
- 2-3 tablespoons water (to thin as needed)
Herbs & Seeds
- 2 tablespoons fresh parsley or cilantro (chopped)
- 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)
Instructions
- Preheat oven to 425°F (220°C). Roast bell pepper, zucchini, onion, and tomatoes with 2 tbsp olive oil, salt, and pepper for 20-25 minutes.
- Cook quinoa in 2 cups water until tender, then fluff and let cool slightly.
- Whisk tahini, lemon juice, olive oil, maple syrup, garlic, salt, and water until smooth.
- Combine cooked quinoa, chickpeas, roasted vegetables, and spinach in a large bowl. Drizzle with dressing and toss gently.
- Adjust seasoning, garnish with herbs and seeds if desired, and serve.
Notes
For extra flavor, add a squeeze of fresh lemon before serving.