Save to Pinterest I discovered this salad on a Tuesday afternoon when my energy completely bottomed out around 3 p.m. Instead of reaching for coffee, I started throwing together whatever vegetables were in my crisper drawer along with some quinoa I'd cooked the night before. The result was so satisfying that I've been making variations of it ever since, tweaking the tahini dressing until it hit that perfect balance of nutty and bright.
I made this for my sister's book club gathering last spring, and someone asked for the recipe before they'd even finished their bowl. Now whenever she hosts, she texts me asking if I'm bringing the quinoa salad, which is either a compliment or a sign I've cornered the market on one dish.
Ingredients
- Quinoa: Rinsing it matters more than you'd think—it removes that bitter coating and fluffs up beautifully when cooked properly.
- Chickpeas: Drain and rinse them well to remove that starchy liquid that makes everything feel slimy.
- Red bell pepper: The sweetness balances the earthiness of the tahini, and the color makes the whole bowl look alive.
- Zucchini: Choose smaller ones for a better texture; the giant ones tend to release too much water.
- Red onion: Raw onion brings a sharp bite that cuts through the richness of the dressing perfectly.
- Cherry tomatoes: Roasting them concentrates their flavor into these little bursts of sweetness.
- Baby spinach: It wilts slightly from the warm quinoa and vegetables without disappearing entirely.
- Tahini: Buy the kind where oil rises to the top—that's how you know it's pure, no stabilizers hiding anything.
- Lemon juice: Fresh lemon, always; bottled loses its brightness and the dressing turns one-dimensional.
- Maple syrup or honey: This small amount rounds out the tahini's nuttiness so it doesn't feel harsh.
- Garlic: One clove minced fine enough that you don't bite into chunks of raw garlic.
- Fresh parsley or cilantro: Whichever one you reach for first adds freshness that keeps the salad from feeling heavy.
- Pumpkin or sunflower seeds: Toasting them yourself makes all the difference in crunch and flavor.
Instructions
- Fire up the oven and prep your vegetables:
- Get your oven heating to 425°F while you dice the bell pepper, zucchini, and red onion into roughly bite-sized pieces. Halve the cherry tomatoes so they roast evenly and toss everything with 2 tablespoons of olive oil, salt, and pepper until each piece glistens.
- Roast until caramelized:
- Spread the vegetables in a single layer on your baking sheet and slide them in. You'll smell the sweetness developing around the 15-minute mark—give everything a stir halfway through to ensure even browning. They're done when the edges have turned golden and slightly crispy.
- Cook the quinoa simultaneously:
- Rinse your quinoa under cold water in a fine-mesh strainer until the water runs clear, then combine it with 2 cups of water in a saucepan. Bring to a boil, cover, reduce heat to low, and let it simmer undisturbed for 15 minutes until the water absorbs and little white spirals pop out of each grain.
- Let it rest and fluff:
- Remove the quinoa from heat, keep it covered for 5 minutes to finish steaming, then fluff it gently with a fork so each grain stays separate and light.
- Whisk together your dressing:
- In a small bowl, combine tahini, fresh lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper. Whisk until combined, then add water one tablespoon at a time until you reach a pourable consistency—think salad dressing thickness, not hummus.
- Bring it all together:
- Dump your warm quinoa into a large bowl with the drained chickpeas, roasted vegetables, and fresh spinach. Pour the dressing over everything and toss gently so the greens wilt slightly from the warmth without getting bruised.
- Taste and adjust:
- Before serving, take a bite and decide what it needs—another squeeze of lemon, a pinch of salt, more freshness from herbs.
- Finish with flourish:
- Sprinkle fresh parsley or cilantro over the top, scatter toasted seeds if you're using them, and serve immediately or let it rest while the flavors get friendlier.
Save to Pinterest This salad taught me that eating well doesn't have to mean complicated techniques or hours in the kitchen. It just means paying attention to what you're putting together and not settling for something boring.
Why Tahini Works Here
Tahini dressing sounds fancy but it's actually one of the easiest creamy dressings you can make, and it handles sitting around better than mayo-based dressings. The sesame paste brings a subtle earthiness that makes everything taste richer without being heavy, which is exactly what this kind of nutritious salad needs to not feel like punishment.
Playing with Seasonality
Winter is when I swap in roasted sweet potato and carrots, which caramelize almost as well as summer vegetables and bring their own sweetness to the party. Spring calls for asparagus and early peas, and in the fall I roast chunks of cauliflower until they're crispy enough that even people who claim not to like cauliflower will eat them. The beauty of this formula is that it holds together no matter what you put inside it.
Making It a Meal
I often pack this into containers for the week because it actually improves as the flavors sit together, and it travels beautifully without falling apart. If you want to add protein beyond the chickpeas, grilled chicken strips or crumbled feta both feel right here, and the dressing is forgiving enough that either one slides in without needing to rebalance anything.
- Make the dressing up to three days ahead and store it in the fridge, where it keeps beautifully and actually develops more flavor.
- Roast your vegetables the night before if you want a truly five-minute assembly day.
- This salad is equally good at room temperature or slightly chilled, so it works for picnics and meal prep boxes alike.
Save to Pinterest This is one of those recipes that reminds you why cooking for yourself matters. It's bright, it fills you up, and best of all, it tastes like you actually care about what you're eating.
Answers to Recipe Questions
- → How do I cook the quinoa for best texture?
Rinse quinoa well before cooking to remove bitterness. Simmer in water until absorbed, then let it rest covered for fluffiness.
- → What vegetables are best for roasting in this dish?
Bell pepper, zucchini, red onion, and cherry tomatoes roast well, developing caramelized sweetness and rich flavor.
- → Can I make the dressing ahead of time?
Yes, the tahini-lemon dressing can be prepared in advance and stored refrigerated for up to 2 days. Stir before using.
- → What are good alternatives for seeds in the garnish?
Toasted pumpkin or sunflower seeds add crunch; you may also use toasted almonds or walnuts if preferred.
- → How can I add extra protein to this salad?
Including grilled chicken, feta cheese, or additional legumes can boost protein content while complementing the flavors.