Roasted Veggie Quinoa Salad with Lemon Tahini Dressing
This recipe is versatile and light, making it a perfect side or main dish. Thanks to the edamame, quinoa, and garbanzo beans, it's packed with lots of clean plant protein. Try topping it with the Lemon Tahini Dressing for a touch of creaminess and a nice garlic-lemon finish.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Ingredients
Lemon Tahini Dressing
- 2 Tbsp Lemon Juice
- 1 Tbsp Tahini
- 2 Tbsp Garbanzo Beans
- 2 Tbsp Garbanzo Bean Juice
- 1/2 Tbsp White Miso Paste
- 1/2 Tsp Garlic Powder
- 1 Small Shallot (10-15g)
Roasted Veggie Quinoa Salad
- 1 Cup Cooked Quinoa
- 1 Cup Edamame
- 1 Cup Garbanzo beans
- 2 Zucchini
- 1/2 Head Cauluflower (250-300g)
- 1 Red Bell Pepper
- 1/3 Cup Red Onion, Chopped
- 1 Tbsp Apple Cider Vinegar
- 2 Tsp Lemon Juice
- 1 Tsp Garlic Powder
- 10 Basil Leaves, Chopped
- 1/4 Tsp Black Pepper
- Salt (if desired)
Instructions
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Preheat oven to 450 Regress Fahrenheit and line a baking sheet with parchment paper.
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Cut your zucchini into 1 inch cubes. Core your red bell pepper and cut it into 4 pieces. Break your head of cauliflower into small florets.
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Place zucchini, cauliflower, and red bell pepper pieces on the baking sheet and bake for 25 min or until vegetables are tender and golden.
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While the vegetables are cooking, prepare the dressing by placing all dressing ingredients in a blender or food processor and blending until smooth. Set aside.
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Prep the rest of the salad ingredients per the list above and place all the remaining ingredients (except the vegetables and dressing) in a large mixing bowl.
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Once the vegetables are cooked and cooled, add them to the large mixing bowl. Top the salad with your dressing, toss, then serve!
Notes
- Salad can be served hot or cold. I prefer it cold.
- The salad itself has enough flavor that the dressing can be omitted, but the dressing does add depth in flavor, so I definitely recommend trying it.
- If you want to bulk up the salad a bit try adding shredded kale.
