Cozy Quinoa Salad (Printable Version)
Fluffy quinoa combined with roasted vegetables and a tangy lemon-tahini dressing for a comforting meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Roasted Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad Additions
09 - 1 cup canned chickpeas, drained and rinsed
10 - 1/4 cup pumpkin seeds
11 - 1/4 cup dried cranberries
12 - 2 cups baby spinach
→ Lemon-Tahini Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 tablespoon olive oil
17 - 2 to 3 tablespoons water, as needed
18 - 1/4 teaspoon salt
# How To Make:
01 - Preheat the oven to 400°F. Toss sweet potato, red bell pepper, and red onion with olive oil, salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 20 to 25 minutes, tossing halfway through until vegetables are tender and lightly browned.
02 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
03 - Whisk together tahini, lemon juice, maple syrup or honey, olive oil, salt, and 2 to 3 tablespoons of water in a small bowl until smooth and pourable.
04 - In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, pumpkin seeds, dried cranberries, and baby spinach. Drizzle with the dressing and toss gently to combine.
05 - Serve warm or at room temperature.
# Expert Advice:
01 -
- It comes together faster than you'd expect, with roasting and cooking happening side by side so nothing feels rushed.
- The tahini dressing is so good that leftovers actually taste better the next day when the flavors have gotten to know each other.
- It's genuinely satisfying enough to be a main course but light enough to eat without that post-lunch fog.
02 -
- Don't skip the resting period after cooking the quinoa—it's what transforms it from soggy to fluffy, and those 5 minutes matter more than you'd think.
- Tahini separates in the jar, so always stir it well before measuring, otherwise your dressing will be either too thick or too thin.
- Toss the salad gently after adding the dressing so the greens stay fresh and the chickpeas don't break apart into nothing.
03 -
- Make the dressing the night before and let it sit in the fridge—the flavors deepen and it tastes even better the next day.
- Roast your chickpeas alongside the vegetables if you want them to be crispier and more textured instead of soft.
- Don't dress the salad until just before eating if you want the greens to stay vibrant, or dress it early and let the flavors meld if you prefer everything integrated.