Fiber-Rich Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nutrient-dense salad featuring high-fiber quinoa and roasted vegetables, dressed in a tangy lemon-tahini sauce perfect for a healthy, satisfying meal. This mediterranean-inspired healthy bowls (vegetarian, gluten free) ready in about 40 minutes pairs quinoa, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, peeled and diced carrot
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 clove minced garlic
• 2 tbsp warm water
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; remove from heat and let sit covered for 5 minutes.
2. Step 2: Preheat oven to 425°F. Toss 1 diced carrot, 1 diced zucchini, and 1 diced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
3. Step 3: Meanwhile, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp warm water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Add more water if needed to reach pouring consistency.
4. Step 4: Fluff cooked quinoa with a fork and transfer to a large bowl. Add roasted vegetables and drizzle with lemon-tahini dressing. Toss gently to combine.
5. Step 5: Drizzle remaining 1 tbsp olive oil over the salad and sprinkle with 2 tbsp chopped fresh parsley. Serve warm or chilled.