Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad is a delightful blend of roasted seasonal vegetables, fluffy quinoa, and a zesty lemon-tahini dressing. The combination of textures—from the crunchy vegetables to the creamy dressing—makes this dish both satisfying and refreshing. Perfect as a vegan main course or a hearty side dish, it meets all dietary requirements while delivering a burst of Mediterranean flavors.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Water as needed to thin dressing
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. On a baking sheet, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a creamy dressing consistency. Season with salt to taste.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the tahini dressing and toss to coat evenly.
6. Garnish with fresh parsley before serving. Enjoy warm or chilled.