Pin I discovered quinoa salads almost by accident one summer when I had a half-empty container of cooked quinoa and needed something quick for lunch. What started as throwing together whatever vegetables were in my crisper drawer became this vibrant bowl that somehow felt both substantial and impossibly light. Now, years later, I make versions of it constantly—it's become my go-to when I want something that feels nourishing without any fussing.
I made this for a picnic last spring and watched people go back for thirds, which never happens with salad. Someone even asked for the dressing recipe, and I realized then how much a proper tahini-lemon dressing elevates the whole thing from healthy to genuinely delicious.
Ingredients
- Quinoa, rinsed: Rinsing removes the bitter coating and makes it fluffier; I learned this the hard way by biting into a grainy, off-tasting batch once.
- Chickpeas: These are your protein anchor—the difference between a side dish and an actual meal.
- Red bell pepper: Sweet and crisp when roasted, it becomes almost candy-like if you catch it caramelized at the edges.
- Zucchini: Gets tender and slightly sweet in the oven; cut it uniform so it roasts evenly.
- Red onion: Raw would be too sharp here, but roasted it softens into something almost sweet and jammy.
- Cherry tomatoes: Halved so they collapse slightly during roasting and concentrate their flavor.
- Baby spinach: The raw green keeps things fresh; it wilts slightly from the warm vegetables but stays tender.
- Olive oil: Use good oil for the dressing especially—it makes a real difference in how smooth and luxurious it tastes.
- Tahini: The soul of this dressing; it needs the lemon juice and water to wake up and become silky.
- Lemon juice: Brightens everything and keeps the whole bowl from feeling heavy.
- Maple syrup or honey: Just enough to balance the tahini's earthiness without making it sweet.
- Garlic: One clove minced fine dissolves into the dressing rather than overwhelming it.
- Fresh herbs and seeds: These are the final flourish that make you feel like you actually made something beautiful.
Instructions
- Start your oven and prep the vegetables:
- Heat to 425°F and line a sheet with parchment. Dice your bell pepper, zucchini, and onion roughly the same size so they cook at the same pace—this matters more than you'd think.
- Roast the vegetables:
- Toss everything with oil, salt, and pepper, spread it out with space between pieces, and roast for 20–25 minutes, stirring halfway through. You want the edges caramelized and the vegetables tender enough to cut with the edge of a spoon.
- Cook the quinoa:
- While vegetables roast, rinse your quinoa, combine with 2 cups water, bring to a boil, then cover and simmer on low heat for 15 minutes until the water absorbs. Let it sit covered for 5 minutes, then fluff gently with a fork so the grains separate.
- Make the tahini dressing:
- Whisk tahini with lemon juice, olive oil, sweetener, and minced garlic in a small bowl. Add water one tablespoon at a time, whisking constantly, until it's pourable but still creamy—it should coat a spoon.
- Bring it all together:
- In a large bowl, combine warm quinoa, drained chickpeas, roasted vegetables, and raw spinach. Pour dressing over and toss gently so nothing gets crushed and the spinach just barely wilts from the warmth.
- Taste and finish:
- Season again if needed, then top with fresh herbs and toasted seeds just before serving so they stay crispy.
Pin There's something almost meditative about making this salad—the smell of vegetables caramelizing in the oven, the way whisking tahini and lemon transforms from separated ingredients into something silky and whole. It's become my answer to that question of what to make when you want to feel good about what you're eating.
Dressing Magic
The tahini-lemon dressing is honestly what makes this salad sing, and I've learned that the ratio matters less than the method. Start with equal parts tahini and lemon juice, then let the water be your guide—each tahini behaves slightly differently depending on brand and how it's been stored. I whisk constantly as I add water so the dressing stays emulsified and smooth instead of becoming separated and grainy.
Make It Your Own
The beauty of this salad is that it adapts to whatever's in season or what you're craving. In fall, I roast chunks of sweet potato and add pomegranate seeds; in winter, butternut squash and dried cranberries make it feel cozy. The structure stays the same—grain, protein, vegetables, dressing—but the personality changes.
Beyond the Bowl
I've served this at potlucks, packed it for office lunches, and made it as a side for grilled vegetables when we're having people over. It's humble enough not to demand attention but interesting enough that people ask for the recipe. Top with grilled chicken or crumbled feta if you want something richer, or keep it as is for a completely plant-based meal.
- Make a double batch and you'll have lunch sorted for three days without getting tired of it.
- If you're taking this somewhere, pack the dressing separately and dress it just before eating so nothing gets soggy.
- Leftover quinoa keeps for five days in the fridge, so you can make the components ahead and assemble fresh when you're ready.
Pin This salad has quietly become one of those recipes I return to again and again, the way some people always have pasta on hand. It's nourishing without feeling like a chore.
Recipe Q&A
- → What type of quinoa is best to use?
Rinsed white quinoa works well for a fluffy texture, but tri-color quinoa can add visual appeal and a nuttier flavor.
- → Can the roasted vegetables be substituted?
Yes, seasonal vegetables like sweet potato, carrots, or cauliflower can be roasted instead for varied flavors and textures.
- → How do I make the dressing creamier?
Add water gradually to the tahini-lemon mix until it reaches a smooth, pourable consistency for a creamy dressing.
- → Is this dish gluten-free?
Using certified gluten-free quinoa and chickpeas ensures the dish is gluten-free. Always check labels for cross-contamination.
- → Can I add extra protein?
Fresh grilled chicken or feta cheese can be added on top for additional protein, depending on dietary preferences.