Save The first time I made this salad, I was looking for something that would actually keep me full through a long afternoon of work. I had roasted vegetables and quinoa separately in my fridge, threw them together with a quick tahini dressing, and honestly could not believe how good it was. The roasted vegetables get sweet and caramelized while the quinoa stays fluffy, and that creamy dressing ties everything together in a way that makes you forget you are eating something so healthy.
I brought this to a potluck last summer and watched three different people ask for the recipe. One friend said she normally hates grain salads but could not stop eating this one. Something about the warm roasted vegetables against the fresh spinach, plus that rich tahini dressing, makes it feel special instead of like an obligatory healthy choice.
Ingredients
- 1 cup quinoa, rinsed: Rinsing removes bitter coating and keeps the fluffy texture perfect
- 1 can chickpeas, drained and rinsed: These add protein and a creamy texture that pairs beautifully with quinoa
- 1 red bell pepper, diced: Roasts into sweet, tender bites that brighten the whole salad
- 1 zucchini, diced: Gets golden edges in the oven and absorbs all the dressing flavors
- 1 small red onion, chopped: mellows dramatically when roasted, adding subtle sweetness
- 1 cup cherry tomatoes, halved: Burst with concentrated flavor after roasting
- 2 cups baby spinach, roughly chopped: Adds fresh contrast to the warm roasted elements
- 2 tablespoons olive oil: Helps vegetables caramelize properly in the oven
- Salt and freshly ground black pepper: Essential for bringing out all the vegetable flavors
- 1/4 cup tahini: Creates the rich, creamy base of the dressing
- Juice of 1 large lemon: Brightens everything and cuts through the rich tahini
- 2 tablespoons olive oil for dressing: Makes the dressing smooth and pourable
- 1 tablespoon maple syrup or honey: Balances the tanginess just right
- 1 clove garlic, minced: Adds a background kick that makes the dressing memorable
- 2 tablespoons fresh parsley or cilantro, chopped: Brings a fresh, herbal finish to each bite
- 2 tablespoons toasted pumpkin seeds: Optional but adds such a nice crunch contrast
Instructions
- Roast the vegetables:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper until everything is evenly coated. Spread the vegetables in a single layer and roast for 20 to 25 minutes, stirring halfway through, until they are tender and starting to caramelize at the edges.
- Cook the quinoa:
- While the vegetables roast, combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring it to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let it sit covered for 5 more minutes before fluffing gently with a fork.
- Make the dressing:
- Whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper in a small bowl. Add water one tablespoon at a time, whisking after each addition, until the dressing reaches a smooth, pourable consistency.
- Combine everything:
- In a large bowl, toss together the cooked quinoa, drained chickpeas, roasted vegetables, and fresh spinach. Drizzle about half the dressing over the salad and toss gently to see if you need more.
- Season and serve:
- Taste the salad and adjust salt and pepper as needed. Serve sprinkled with fresh herbs and toasted seeds if you like that extra crunch.
Save This salad became my go-to weekday lunch after I realized how much energy I had eating it compared to other lighter options. Something about the combination of protein, healthy fats, and complex carbs keeps me satisfied for hours without feeling heavy.
Make It Your Own
I have swapped roasted sweet potato cubes in fall and used cauliflower florets in winter when bell peppers are not great. The formula stays the same as long as you keep about 4 cups of roasted vegetables total.
Perfect Roasting Every Time
Cut your vegetables into similar sizes so they finish roasting at the same time. Crowding the baking sheet will steam them instead of roasting, so use two sheets if necessary.
Serving Ideas
This works warm, room temperature, or cold straight from the fridge, which makes it incredibly flexible for different schedules.
- Scoop it into lettuce cups for a low carb version
- Add a fried egg on top for an extra protein boost
- Stuff it into whole wheat pita bread for a portable lunch
Save This salad proves healthy food does not have to taste like an obligation. Every bite feels like something you chose because it is delicious.
Your Questions Answered
- → How do I cook quinoa for this salad?
Rinse quinoa thoroughly, then simmer in twice the amount of water for 15 minutes until absorbed. Let it sit covered for 5 minutes before fluffing with a fork.
- → What vegetables are best for roasting?
Bell pepper, zucchini, red onion, and cherry tomatoes work well. Roast at 425°F (220°C) with olive oil, salt, and pepper for 20–25 minutes until tender and caramelized.
- → Can I substitute the tahini in the dressing?
While tahini adds a creamy, nutty flavor, you may use sunflower seed butter or a smooth nut butter as an alternative to maintain creaminess.
- → What are good garnishes for added texture?
Fresh parsley or cilantro adds brightness, while toasted pumpkin or sunflower seeds provide a crunchy contrast.
- → How can this dish be made vegan-friendly?
Use maple syrup instead of honey in the dressing and omit any optional animal-based toppings to keep it fully plant-based.
- → Is this salad suitable for a high-protein diet?
Yes, the combination of quinoa and chickpeas delivers a balanced plant-based protein source ideal for vegetarian and gluten-free diets.