Quinoa Salad with Roasted Vegetables and Tahini Sauce
A colorful and nourishing salad made with quinoa, roasted vegetables, and crispy chickpeas. The tahini sauce adds a rich and creamy flavor to this balanced and delicious dish.
🛒 Ingredients
4 servings
- 1 cup quinoa
- 1 zucchini
- 1 carrot
- 1 beet
- 1 red bell pepper
- 7 oz chickpeas
- 1 tsp paprika
- 2 oz arugula
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp tahini
- 2 lemons, juiced
- 2 cloves garlic
- 3.5 fl oz water
Watch the original video
Watch on TikTokDirections
- 1
Cut the vegetables (zucchini, carrot, beet, bell pepper) into cubes or slices.
- 2
Roast the vegetables in the oven at 392°F with a drizzle of olive oil, salt, and pepper for 25-30 minutes.
- 3
Roast the chickpeas in the oven with the paprika for 15-20 minutes until crispy.
- 4
Cook the quinoa according to package instructions and let it cool slightly.
- 5
Prepare the tahini sauce: whisk together the tahini, lemon juice, crushed garlic, water, and salt.
- 6
In a bowl, combine the warm quinoa, roasted vegetables, and crispy chickpeas.
- 7
Add the arugula if desired.
- 8
Drizzle generously with the tahini sauce and serve.
💡 Chef's Tip
You can prep the vegetables in advance and roast them just before serving. The tahini sauce can be stored in the refrigerator for 3-4 days.
