ROASTED VEGGIE QUINOA SALAD
Prep Time:
20 minutes
Cook Time:
25–35 minutes
Serves:
4–6 servings
Level:
Beginner
Storage & Shelf Life:
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store the tahini dressing separately and add just before serving. If using chicken, consume within 2–3 days.
About the Recipe
This roasted vegetable and quinoa salad is grounding, nourishing, and full of texture. The combination of roasted cauliflower, carrots, herbs, pistachios, dates, and creamy tahini dressing makes it satisfying as a plant-based meal, with optional shredded chicken for added protein.
Ingredients
Tahini Dressing
6 tbsp tahini
2–3 tbsp fresh lemon juice, to taste
2 tbsp maple syrup
1–2 cloves garlic
Sea salt and pepper, to taste
2 tbsp or more warm water, to thin as needed
Roasted Vegetable & Quinoa Salad
1 small or medium cauliflower, cut into bite-sized florets
4 carrots, sliced diagonally, about 1/3 inch thick
1 onion, cut into 1/2 inch dice
2–3 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
1 1/2 cups uncooked white quinoa
4 scallions, sliced
1 cup frozen peas, thawed
1/2 cup fresh cilantro, chopped
1/2 cup chopped Medjool dates
1/2 cup chopped pistachios
Shredded chicken, optional
Feta cheese, optional, for garnish
Preparation
Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper if desired.
Step 2: Place the cauliflower, carrots, and onion on the baking sheet. Drizzle with olive oil and season with cumin, chili powder, salt, and pepper. Toss well to coat and spread into an even layer.
Step 3: Roast for 25–35 minutes, stirring once halfway through, until the vegetables are tender and lightly browned at the edges.
Step 4: While the vegetables roast, cook the quinoa according to package directions. Once cooked, fluff with a fork and let cool slightly.
Step 5: In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add warm water 1 tablespoon at a time until the dressing reaches your desired consistency.
Step 6: If using shredded chicken, warm or prepare it while the quinoa and vegetables finish cooking.
Step 7: In a large bowl, combine the cooked quinoa, roasted vegetables, scallions, peas, cilantro, chopped dates, and pistachios. Add shredded chicken if using.
Step 8: Drizzle with tahini dressing and toss gently to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 9: Top with feta cheese if desired and serve warm or at room temperature.
Substitutions
Quinoa → Swap for millet, brown rice, or cauliflower rice for a lower-carb option.
Pistachios → Replace with almonds, walnuts, or pumpkin seeds.
Carrots → Use roasted butternut squash or sweet potato instead.
Feta → Omit for a dairy-free option.
Chicken → Add chickpeas or lentils instead for a vegetarian protein boost.
Dietary Notes
Gluten-free, Vegetarian if served without chicken, Dairy-free if served without feta. Can be made Paleo by replacing quinoa with cauliflower rice and omitting peas. Not keto due to quinoa, dates, peas, and maple syrup.