Warm Roasted Veggies Quinoa Salad with Creamy Sesame Dressing
A wholesome, colorful salad made with roasted seasonal vegetables tossed with fluffy quinoa, then drizzled with a nutty, tangy sesame dressing. Served warm, it’s comforting enough for dinner yet light enough for lunch.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Salad
1 cup quinoa (uncooked, rinsed)
2 cups vegetable broth (or water)
1 medium zucchini, cut into half-moons
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium sweet potato, cubed
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt & black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
For the Creamy Sesame Dressing
3 tbsp tahini (sesame paste)
2 tbsp olive oil
2 tbsp lemon juice (or rice vinegar for a twist)
1 tbsp honey or maple syrup
1 tbsp soy sauce (or tamari for gluten-free)
2–3 tbsp warm water (to thin as needed)
1 tsp toasted sesame oil (optional, for depth)
Instructions
1. Cook the Quinoa
1. Rinse quinoa under cold water.
2. In a saucepan, combine quinoa and broth. Bring to a boil.
3. Cover, reduce heat, and simmer for 15 minutes until fluffy. Fluff with fork and set aside.
2. Roast the Vegetables
1. Preheat oven to 400°F (200°C).
2. Spread zucchini, peppers, sweet potato, onion, and tomatoes on a baking sheet.
3. Drizzle with olive oil, season with garlic powder, oregano, salt, and pepper. Toss to coat.
4. Roast for 20–25 minutes, stirring halfway, until veggies are tender and slightly caramelized.
3. Make the Creamy Sesame Dressing
1. In a small bowl, whisk together tahini, olive oil, lemon juice, soy sauce, and honey.
2. Add warm water, 1 tbsp at a time, until smooth and creamy.
3. Taste and adjust—more lemon for tang, honey for sweetness, or sesame oil for richnes.
4. Assemble the Salad
1. In a large bowl, combine quinoa and roasted vegetables.
2. Drizzle with the sesame dressing and toss gently.
3. Garnish with fresh parsley or cilantro.
To Serve
Serve warm as a main dish or side.
Optional: Top with toasted sesame seeds, avocado slices, or crumbled feta for extra flavor.
Notes & Tips
Use seasonal veggies—carrots, eggplant, or broccoli also work beautifully.
If making ahead, keep dressing separate until ready to serve.
Can be served chilled as a make-ahead lunch bowl.
❓ Frequently asked questions FAQ
Q: Can I add protein?
Yes! Chickpeas, grilled chicken, or tofu work well.
Q: Can I meal-prep this?
Absolutely—store quinoa, veggies, and dressing separately in the fridge for up to 3 days.
Q: Is it vegan?
Yes, if you use maple syrup instead of honey.
Nutrition information
Calories: 420
Protein: 12g
Carbohydrates: 56g
Fat: 18g
Fiber: 9g