Warm Quinoa Salad with Roasted Vegetables & Tahini Dressing
This warm quinoa salad brings together roasted vegetables, fluffy quinoa, and a creamy tahini dressing for a dish that’s both nourishing and full of flavor. The natural sweetness of roasted carrots and beetroot pairs beautifully with the earthy notes of cauliflower, while fresh spinach adds a light, vibrant finish.
Ingredients · Servings 4
- 100 g quinoa
- ½ medium cauliflower (chopped)
- 2 carrots (, peeled and sliced)
- 1 medium beetroot (, peeled and chopped)
- 1 handful baby spinach
- 1 tablespoon tahini
- 1 teaspoon honey
- 1 tablespoon olive oil (, plus extra for roasting)
- 1-2 tablespoons lemon juice (to taste)
- salt (, to taste)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cumin
- vegetable broth ((for cooking the quinoa))
Method · 45 min
- Preheat the oven to 200°C (392°F).
- Wash, peel, and chop the cauliflower, carrots, and beetroot. Place them on a baking tray, drizzle with olive oil, and season with salt, sweet paprika, granulated garlic, and cumin.
- Roast the veggies for about 30 minutes, or until tender and lightly browned.
- Meanwhile, cook the quinoa in vegetable broth (1:2 ratio) for about 12–15 minutes, or until tender and the liquid is absorbed.
- Prepare the dressing: in a small bowl, mix the tahini, honey, olive oil, and lemon juice to taste. If needed, add a little water until the dressing is smooth and pourable.
- To assemble, place the cooked quinoa in a bowl, add the baby spinach, top with the roasted vegetables, and drizzle with the tahini dressing.
- Enjoy!
Finished with a simple tahini dressing and a touch of lemon for brightness, this salad is as versatile as it is satisfying. Serve it warm or at room temperature as a light main course or a hearty side. It’s an easy, wholesome option for everyday cooking or casual entertaining.
