This colorful Roasted Vegetable Quinoa Salad is nutritious, hearty, and satisfying! Featuring a simple homemade tahini dressing, this flavor-packed salad is perfect for an easy weeknight dinner!
Preheat the oven to 420°F and line a large baking sheet with parchment paper.
Rinse and drain the quinoa. Place the ½ cup quinoa in a pot with 1 cup water and bring to a boil, reduce heat and simmer for 15 minutes.
Chop the onion (thick about ½ inch otherwise it will just burn), sweet potato, zucchini, bell pepper and cauliflower and place on the baking sheet. Drizzle with olive oil, sprinkle garlic powder, onion powder, salt and pepper and toss together with your hands until everything is coated. Put in the oven and bake for about 40 minutes flipping halfway through at 20 minutes.
While everything is cooking, make the dressing by mixing the tahini, lemon juice, maple syrup and water in a small bowl and whisk together.
Chop the spinach (optional) and place on the bottom of a bowl. Add the cooked quinoa on top.
Add the roasted vegetables on top.
Drizzle the dressing over the top and serve.
Video
Notes
Dressing: I find that tahini is an acquired taste so if you're not used to it or don’t like it I suggest using almond butter in place of the tahini.