Diet & Healthy
Roasted Spiced Quinoa Salad, Fresh, Savory, and Rich in Fiber
Prep
15 min
Cook
30 min
Servings
3
Level
Easy
This roasted quinoa salad combines the chewy texture of quinoa with sweet, caramelized roasted root vegetables and crunchy almonds. Drizzled with a creamy, slightly tangy lemon tahini dressing, this salad makes a healthy, filling meal that's perfect for a work lunch or diet meal prep. It's a great choice if you're looking for a change from the usual raw vegetable salads, since here you get the warm sensation of roasted vegetables paired with the freshness of chilled quinoa.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams quinoa
- 1 piece, diced carrot
- 150 grams, diced pumpkin
- 1 piece, diced red bell pepper
- 1/2 piece, sliced onion
- 4 tbsp olive oil
- 40 grams, coarsely chopped roasted almonds
- 80 grams baby spinach leaves
- 60 grams, crumbled (optional) feta cheese
- 3 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp water
- 1 clove, finely grated garlic
- 1 tbsp honey
- 1 tsp, or to taste salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika powder
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👩🍳 Instructions
- 1 Preheat the oven to 400°F (200°C). Prepare a baking sheet and line it with parchment paper.
- 2 Rinse the quinoa thoroughly under running water until the foam disappears, then cook it using a ratio of 1 part quinoa to 2 parts water with a little salt for 12-15 minutes until cooked and fluffy. Drain and let it cool slightly.
- 3 Combine the carrot, pumpkin, bell pepper, and onion in a large bowl. Add 2 tbsp olive oil, salt, pepper, and paprika powder. Mix well.
- 4 Roast the vegetables in the oven for 20-25 minutes, turning occasionally, until tender and slightly caramelized at the edges.
- 5 While waiting, make the dressing: mix the tahini, lemon juice, water, grated garlic, honey, and a pinch of salt in a small bowl. Whisk until smooth and well combined, adjusting the consistency with more water if needed.
- 6 Once the roasted vegetables are done, remove them from the oven and let them cool slightly for 5 minutes.
- 7 In a large serving bowl, combine the warm quinoa, roasted vegetables, and baby spinach leaves. Toss gently so the spinach wilts slightly from the warmth of the vegetables.
- 8 Drizzle with the lemon tahini dressing and toss to combine. Sprinkle with chopped almonds and crumbled feta cheese on top.
- 9 Serve the salad while still warm, or chill it in the refrigerator for 15 minutes for a fresher taste.
💡 Tips
• If you don't have tahini, you can substitute plain peanut butter for a dressing that's still creamy.
• Roast the vegetables at a high temperature and avoid overcrowding the baking sheet so they caramelize instead of steaming.
• This salad can be prepped a day ahead—store the quinoa, roasted vegetables, and dressing separately, then combine just before serving to keep the vegetables crisp.
• For a more filling version, add grilled chicken or a boiled egg on top as extra protein.
📊 Nutrition Facts / serving
380 kkal
Calories (kcal)
12 gramg
Protein
20 gramg
Fat
38 gramg
Carbs
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