Save Last summer my sister came over for lunch and I threw together whatever I had in the fridge. She kept eating and asking what I put in it, and honestly I was just as surprised as she was that it worked so well. That afternoon taught me sometimes the best meals happen when you stop overthinking and just let good ingredients shine.
I started making this salad regularly after my marathon training days when I needed something substantial but not sluggish. Now its my go-to when friends drop by because I can prep everything ahead and actually sit with them instead of hovering over the stove.
Ingredients
- Quinoa: Rinse it really well or itll taste bitter, I learned this the hard way twice
- Chickpeas: These make the salad hearty enough for dinner, not just a side dish
- Red bell pepper: Roasting brings out natural sweetness you cant get any other way
- Zucchini: Cut them slightly larger than you think because they shrink in the oven
- Red onion: The roasting tames the sharpness into something mellow and sweet
- Cherry tomatoes: They burst and get jammy in the oven which is honestly the best part
- Baby spinach: Add this last so it stays bright and doesnt wilt into nothing
- Tahini: Look for one thats well stirred, some separate more than others
- Lemon juice: Fresh matters so much here, bottled just tastes flat
- Maple syrup or honey: This tiny amount balances the tahini bitterness perfectly
- Fresh herbs: Parsley or cilantro makes it taste finished and bright
Instructions
- Roast the vegetables:
- Get your oven hot and spread those veggies on a lined sheet, dont crowd them or theyll steam instead of roast.
- Cook the quinoa:
- Rinse it until the water runs clear, then simmer it gently and let it steam off heat for the fluffiest results.
- Make the dressing:
- Whisk everything together first, then add water slowly until it reaches that creamy pourable consistency.
- Bring it together:
- Toss everything while the quinoa is still warm so it absorbs the dressing better.
Save This salad showed up at every single one of my potluck contributions last year. People kept asking for the recipe and looking confused when I explained how simple it actually is.
Make Ahead Strategy
I cook the quinoa and roast vegetables up to three days ahead, then keep them in separate containers. The dressing stays good in the fridge for a week, just give it a good stir and maybe add a splash of water before using.
Vegetable Swaps
In autumn I swap in sweet potato cubes and cauliflower, winter calls for roasted Brussels sprouts, spring gets asparagus and peas. The formula stays the same, the seasons just change the players.
Serving Ideas
Serve it over mixed greens for extra volume, stuff it into whole grain wraps with hummus, or top with a fried egg for breakfast. This salad works in so many situations once you start thinking outside the bowl.
- Warm it up slightly if cold salads dont appeal to you
- Add avocado right before serving for creaminess
- A squeeze of fresh lime right before eating wakes everything up
Save Hope this salad becomes as much a part of your routine as it is in mine now.
Recipe FAQs
- → Can quinoa be prepared in advance?
Yes, cooked quinoa can be stored in the refrigerator for up to 3 days, making meal prep easier and faster.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onions, and cherry tomatoes roast well, developing sweetness and tender texture.
- → How can the dressing be adjusted for consistency?
Add water gradually to the tahini-lemon mixture until it reaches a smooth, pourable texture.
- → Are there good protein additions for this dish?
Chickpeas provide plant-based protein; grilled chicken or feta cheese can be added for extra protein if desired.
- → What are suitable garnishes to enhance flavor and texture?
Fresh parsley or cilantro and toasted pumpkin or sunflower seeds add brightness and crunch to the salad.