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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A nourishing gluten-free vegan salad combining fluffy quinoa, oven-roasted vegetables, and a creamy tahini-lemon dressing. This mediterranean-inspired gluten free (vegan, gluten free) ready in about 40 minutes blends rinsed quinoa, water, medium, diced red bell pepper 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 320 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, rinsed quinoa
• 2 cups water
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 large, peeled and diced carrot
• 1 small, diced red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (for dressing)
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 diced red bell pepper, 1 diced zucchini, 1 peeled and diced carrot, and 1 small diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, then 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 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 tbsp maple syrup, 2 tbsp water, 1/2 tsp garlic powder, and remaining 1/2 tsp salt until smooth and creamy.
4. Step 4: Fluff cooked quinoa with a fork and transfer to a large bowl. Add roasted vegetables and drizzle the tahini dressing over the top. Toss gently to combine.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the salad before serving. Serve warm or chilled.