Roasted Spring Vegetable and Quinoa Salad with Lemon-Tahini Dressing

Overview

This Roasted Spring Vegetable and Quinoa Salad combines the earthy sweetness of roasted seasonal vegetables with fluffy, protein-rich quinoa. Tossed in a bright and creamy lemon-tahini dressing, this salad is both satisfying and wholesome. Perfect for a light lunch or dinner, it can be easily customized with grilled chicken or pan-seared tofu for added protein.

Why you’ll love it

• Uses fresh, seasonal spring vegetables for vibrant flavor and nutrition.
• Quinoa adds a hearty, gluten-free base packed with protein.
• Lemon-tahini dressing is tangy, creamy, and dairy-free.
• Versatile – enjoy vegan or add your preferred protein.
• Roasting brings out the natural sweetness and depth of the vegetables.

Ingredient notes

• Spring vegetables: Asparagus, radishes, carrots, and snap peas are ideal; feel free to use other seasonal vegetables like baby zucchini or sugar snap peas.
• Quinoa: Use white, red, or tri-color quinoa. Rinse well before cooking to remove bitterness.
• Tahini: Sesame seed paste that lends creaminess and nuttiness to the dressing. Stir well before measuring.
• Lemon juice: Freshly squeezed for bright acidity.
• Protein options: Add grilled chicken breast or pan-seared tofu if desired for a more filling meal.

Step-by-step

Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat.

Prepare the vegetables: Trim and halve asparagus, quarter radishes, slice carrots diagonally into 5 mm (¼ inch) thick pieces, and trim snap peas.

Roast vegetables: Toss asparagus, radishes, and carrots with 2 tbsp olive oil, salt, and pepper on the prepared sheet. Roast for 20 minutes until tender and slightly caramelized. Add snap peas during last 5 minutes of roasting to keep crisp.

Cook quinoa: Rinse 200 g (1 cup) quinoa thoroughly under cold water. Combine with 480 ml (2 cups) water in a medium pot. Bring to a boil, reduce to a simmer, cover and cook 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes. Fluff with a fork.

Make lemon-tahini dressing: In a small bowl, whisk together 60 ml (¼ cup) tahini, 60 ml (¼ cup) fresh lemon juice, 1 minced garlic clove, 2 tbsp olive oil, 1 tbsp maple syrup or honey, and salt to taste. Add warm water 1 tbsp at a time to thin to desired consistency.

Toss salad: In a large bowl, combine cooked quinoa, roasted vegetables, and snap peas. Drizzle dressing on top and toss gently to combine.

Optional protein: Add grilled chicken breast or pan-seared tofu cubes for extra protein, ensuring cooked to safe internal temperature (75°C/165°F).

Serving & storage

Serve the salad warm or at room temperature for best flavor. It pairs well with crusty bread or as a side to grilled meats or fish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Dressing and roasted vegetables can be kept separately to maintain texture; reheat vegetables gently before combining.