Charred Vegetable and Quinoa Salad with Tahini Dressing
A colorful medley of grilled vegetables tossed with fluffy quinoa and drizzled with a creamy, nutty tahini dressing. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes blends quinoa, water, small red onion, cut into wedges into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic clove, minced
- 3 tbsp warm water
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
- Step 2: Preheat grill or grill pan to medium-high heat. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 3: Grill the vegetables for 3-4 minutes per side until charred and tender, then set aside to cool slightly.
- Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 3 tbsp warm water until smooth and creamy.
- Step 5: In a large bowl, combine the cooked quinoa, grilled vegetables, and 1 tbsp olive oil. Drizzle the tahini dressing over the salad and toss gently to coat. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Charred Vegetable and Quinoa Salad with Tahini Dressing take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Vegetable and Quinoa Salad with Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Vegetable and Quinoa Salad with Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Vegetable and Quinoa Salad with Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Vegetable and Quinoa Salad with Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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