Quinoa Power Protein Salad (Print)

Nutrient-packed quinoa salad with roasted vegetables, chickpeas, and a creamy tahini-lemon dressing.

# Components:

→ Grains & Legumes

01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach, roughly chopped
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

→ Tahini-Lemon Dressing

10 - 1/4 cup tahini
11 - Juice of 1 large lemon
12 - 2 tablespoons olive oil
13 - 1 tablespoon maple syrup or honey
14 - 1 clove garlic, minced
15 - 2 to 3 tablespoons water (to thin, as needed)
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on baking sheet and roast 20–25 minutes, stirring halfway, until tender and caramelized.
03 - In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
04 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and pepper. Add water one tablespoon at a time until smooth and pourable.
05 - In a large bowl, mix cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with dressing and toss gently to combine.
06 - Adjust seasoning as needed. Serve topped with fresh herbs and toasted seeds if desired.

# Expert Advice:

01 -
  • It actually keeps you full, no afternoon slump or mysterious hunger an hour later.
  • You can prep it ahead and the flavors actually get better as everything mingles overnight.
  • One bowl somehow contains everything your body's asking for—protein, fiber, vegetables, healthy fats.
02 -
  • Don't skip rinsing the quinoa or you'll taste a bitter, slightly soapy flavor that's hard to explain away.
  • The tahini dressing will thicken as it sits, so make it looser than you think you want it and you'll be grateful later.
  • Room-temperature quinoa absorbs dressing better than hot; if you're in a rush, spread it on a plate for a few minutes to cool faster.
03 -
  • Use a fine mesh strainer specifically for rinsing quinoa—it prevents the tiny grains from falling through.
  • Taste the dressing on a piece of roasted vegetable before finalizing it, not just on its own, because the flavors read differently when combined.
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