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

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 recipe (vegan), 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.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 medium, diced 1/2-inch zucchini
• 1 medium, diced 1/2-inch red bell pepper
• 1 small, sliced into thin wedges red onion
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 clove, minced garlic clove
• 2 tbsp for dressing water
• 1/4 cup chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.