Gluten-Free Quinoa Salad with Roasted Vegetables and Tahini Dressing

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A nutrient-packed gluten-free quinoa salad tossed with oven-roasted vegetables and drizzled with a creamy tahini-lemon dressing. This Mediterranean-inspired gluten-free recipe, ready in about 35 minutes, pairs quinoa, water, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 red bell pepper
• 1 large, sliced into thin rounds carrot
• 1 small, diced red onion
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp tahini
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp water (for dressing)
• 1 small, minced garlic clove
• 1/2 tsp ground cumin
• 2 tbsp, chopped fresh cilantro

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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Toss 1 medium diced red bell pepper, 1 large sliced carrot, and 1 small diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. Combine rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water, 1 small minced garlic clove, 1/2 tsp ground cumin, and remaining 1/2 tsp salt and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle the tahini dressing over the salad and toss gently to coat. Garnish with 2 tbsp chopped fresh cilantro before serving.