Roasted Carrot and Quinoa Salad with Tahini Dressing

This vibrant salad combines the sweetness of leftover roasted carrots with nutty quinoa and a creamy tahini dressing. The addition of fresh herbs and a hint of lemon brightens the dish, making it both refreshing and satisfying. Perfect for a healthy lunch or light dinner, this recipe is vegetarian and packed with nutrients.

Ingredients:

• 2 cups leftover roasted carrots, chopped
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: crumbled feta cheese for topping

Instructions:

1. In a large bowl, combine the chopped roasted carrots, cooked quinoa, cherry tomatoes, red onion, parsley, and mint.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
3. Pour the tahini dressing over the salad and toss gently to combine all ingredients.
4. Serve immediately, or let it chill in the fridge for 30 minutes to allow the flavors to meld. Top with crumbled feta cheese if desired.