Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty gluten-free quinoa salad tossed with oven-roasted vegetables and a zesty lemon-tahini dressing for a nutritious vegan meal. This mediterranean-inspired gluten free (vegan, gluten-free) ready in about 40 minutes pairs quinoa, water, zucchini 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a baking sheet, toss 1 diced medium zucchini, 1 diced medium red bell pepper, and 1 small sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes until vegetables are tender and slightly caramelized.
  2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat 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.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  4. Step 4: In a large bowl, fluff quinoa with a fork. Add the roasted vegetables and 1/4 cup chopped fresh parsley, then drizzle the lemon-tahini dressing over the top and gently toss to combine.
  5. Step 5: Adjust seasoning with additional salt or lemon juice if needed. Serve warm or at room temperature.

Frequently asked questions

How long does Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon-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 Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon-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 Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon-Tahini Dressing vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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