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Rainbow Roasted Vegetable & Quinoa Salad with Creamy Tahini Citrus Dressing
Nourish your body with this vibrant roasted vegetable quinoa salad, topped with a zesty tahini citrus dressing. Perfect for clean eating and wellness!
Introducing a salad that celebrates color, flavor, and nutrition all on one plate: the Rainbow Roasted Vegetable & Quinoa Salad with Creamy Tahini Citrus Dressing. This beautiful creation is a feast for the eyes and a powerhouse of nutrients, combining a diverse array of roasted vegetables with protein-rich quinoa. The medley of colors not only ensures a visually appealing dish but also signifies a broad spectrum of vitamins and antioxidants, essential for maintaining optimal health.
This salad is not just about looks; it's about delivering a satisfying and wholesome meal that energizes you. By incorporating a variety of vegetables such as purple sweet potatoes, golden beets, and red bell peppers, along with the superfood quinoa, we ensure a balanced intake of complex carbohydrates, lean protein, and fiber. The creamy tahini citrus dressing adds a delightful zing, enhancing the natural flavors while providing healthy fats to keep you satiated. Whether you're looking for a post-workout meal or a light yet fulfilling lunch, this salad ticks all the boxes for clean eating enthusiasts.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Nourish your body with this vibrant roasted vegetable quinoa salad, topped with a zesty tahini citrus dressing. Perfect for clean eating and wellness!
Ingredients
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • purple sweet potatoes: 2 medium, peeled and cubed
- • golden beets: 2 medium, peeled and sliced
- • red bell pepper: 1, chopped
- • zucchini: 1 large, sliced
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • mixed salad greens: 4 cups
- • tahini: 1/4 cup
- • freshly squeezed orange juice: 1/4 cup
- • lemon juice: 2 tablespoons
- • garlic: 1 clove, minced
- • honey (or maple syrup for vegan option): 1 tablespoon
- • water: 2-3 tablespoons to thin dressing
- • fresh parsley: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2 In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Set aside to cool.
- 3 Meanwhile, arrange the cubed purple sweet potatoes, sliced golden beets, chopped red bell pepper, and sliced zucchini on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- 4 Roast the vegetables in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and lightly browned. Remove from the oven and let cool slightly.
- 5 For the dressing, in a small bowl, whisk together tahini, orange juice, lemon juice, minced garlic, honey/maple syrup, and 2-3 tablespoons of water until smooth and creamy. Adjust the consistency with more water if needed.
- 6 In a large salad bowl, combine the cooled quinoa, roasted vegetables, and mixed salad greens. Drizzle with the tahini citrus dressing and toss gently to combine.
- 7 Garnish with freshly chopped parsley before serving. Enjoy the salad immediately for the freshest flavors.
Serving Suggestions
- • This Rainbow Roasted Vegetable & Quinoa Salad is a complete meal in itself, but it can be complemented with a slice of whole-grain bread or a side of avocado toast for added heartiness. For a refreshing beverage pairing, a glass of iced green tea with a splash of lemon would enhance the citrus notes of the dressing. To elevate the presentation, consider serving this salad alongside a platter of fresh seasonal fruits, adding even more color and sweetness to your table.
Storage Tips
To store leftovers, place the salad in an airtight container and keep it in the refrigerator for up to 3 days. It's best to store the salad and dressing separately to maintain the freshness of the greens. Add the dressing just before serving to avoid sogginess. If the salad has been dressed, consume it within 1-2 days for optimal flavor and texture.
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