Description
A refreshing and nutritious quinoa salad with roasted vegetables, including zucchini, bell peppers, and cherry tomatoes, all drizzled with a tangy lemon tahini dressing. Perfect for a healthy meal during Ramadan or anytime!
Ingredients
- 1 cup quinoa
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for dressing)
- 1 garlic clove, minced
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread chopped zucchini, bell pepper, and cherry tomatoes on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast vegetables for 20-25 minutes or until tender.
- While vegetables roast, cook quinoa according to package instructions.
- In a small bowl, mix tahini, lemon juice, olive oil, minced garlic, and a pinch of salt to create the dressing.
- Once quinoa and vegetables are cooked, combine them in a large bowl.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley and serve warm or chilled.
Notes
- For added protein, top the salad with grilled chicken or chickpeas.
- You can store leftovers in the fridge for up to 3 days, but keep the dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Quinoa salad, roasted vegetables, tahini dressing, healthy salad, Ramadan recipe, Mediterranean salad, quinoa