Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad combines fluffy quinoa with a medley of roasted vegetables, fresh herbs, and a zesty lemon-tahini dressing. It’s a wholesome vegan dish packed with flavors and textures, making it perfect for a healthy lunch or dinner. The roasted vegetables add depth, while the tahini dressing provides creaminess without dairy, ensuring it's fully vegan and satisfying.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 2 tablespoons tahini
• 1 clove garlic, minced
• Water to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse quinoa under cold water and then cook it in vegetable broth or water according to package instructions.
3. On a baking sheet, toss the chopped bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, dried oregano, salt, and pepper.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. In a small bowl, whisk together lemon juice, tahini, minced garlic, and enough water to reach your desired dressing consistency.
6. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
7. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and mint.
8. Drizzle with the lemon-tahini dressing and toss gently to combine.
9. Serve the salad warm or at room temperature, garnished with additional herbs if desired.