Healthy Warm Roasted Veggies Quinoa Salad with Creamy Sesame Dressing
This hearty quinoa salad is full of roasted Mediterranean vegetables like carrots, zucchini, bell peppers, and red onion — tossed with fluffy quinoa and drizzled with a creamy sesame-tahini dressing. It’s perfect as a main dish or a side, and it tastes amazing warm or at room temperature.
Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 small zucchini, diced
1 small red bell pepper, diced
1 carrot, peeled and chopped
½ small red onion, cut into wedges
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
½ teaspoon dried oregano (or thyme)
½ teaspoon paprika (optional)
For the Creamy Sesame Dressing:
2 tablespoons tahini (sesame paste)
1 tablespoon lemon juice
1 teaspoon soy sauce or tamari
½ teaspoon honey or maple syrup
1–2 tablespoons warm water, as needed
½ teaspoon garlic powder
Salt, to taste
Optional Add-Ons:
2 tablespoons feta cheese or crumbled goat cheese
1 tablespoon toasted sesame seeds or chopped pistachios
A handful of baby spinach or arugula
Fresh parsley or mint, chopped
Instructions
1. Cook the Quinoa
In a medium pot, bring water or broth to a boil.
Add quinoa, reduce heat to low, cover, and cook for 15 minutes or until fluffy and liquid is absorbed.
Fluff with a fork and set aside.
2. Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss zucchini, bell pepper, carrot, and red onion with olive oil, oregano, paprika, salt, and pepper.
Spread on a parchment-lined baking sheet.
Roast for 20–25 minutes, stirring halfway, until tender and slightly caramelized.
3. Make the Creamy Sesame Dressing
In a small bowl, whisk together tahini, lemon juice, soy sauce, honey, garlic powder, and a pinch of salt.
Add warm water gradually until the dressing reaches a smooth, pourable consistency.
4. Assemble the Salad
In a large bowl, combine cooked quinoa and warm roasted vegetables.
Drizzle with the sesame dressing and toss gently.
Add spinach or arugula if using, and sprinkle with herbs or feta.
5. Serve
Serve warm for the coziest experience, or chilled for a refreshing lunch.
Finish with sesame seeds or pistachios for extra crunch.
Tips & Variations
Make it heartier: Add chickpeas or grilled chicken for extra protein.
For extra flavor: Roast with a little balsamic vinegar or a touch of cumin.
Meal prep: Store salad and dressing separately; combine just before serving.
Make it vegan: Use maple syrup instead of honey and skip the cheese.
❓ Frequently asked questions FAQs
Q: Can I serve this salad cold?
Yes! It tastes great warm, room temp, or chilled — perfect for lunches or picnics.
Q: Can I use other grains?
Absolutely — farro, couscous, or brown rice all work beautifully.
Q: How long will it last?
Stored in an airtight container, it keeps up to 4 days in the fridge.
Nutritional Information
Calories: 410 kcal
Protein: 12 g
Fat: 20 g
Carbohydrates: 45 g
Fiber: 7 g
Sugar: 5 g