Half-Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing

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

A vibrant salad showcasing half-roasted seasonal vegetables tossed with fluffy quinoa and a tangy lemon tahini dressing. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes blends rinsed quinoa, water, divided olive oil 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 280 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium zucchini cut into half-inch cubes, 1 large red bell pepper cut into half-inch pieces, and 1 large carrot sliced into half-inch rounds with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until edges are caramelized and vegetables are tender.
  2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool slightly.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 1/4 cup freshly squeezed lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 2 tbsp warm water until smooth and creamy.
  4. Step 4: In a large bowl, combine roasted vegetables, cooked quinoa, remaining 1 tbsp olive oil, and 1/4 tsp black pepper. Drizzle with the lemon tahini dressing and toss gently to coat. Serve warm or at room temperature.

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Frequently asked questions

How long does Half-Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Half-Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Half-Roasted Vegetable and Quinoa Salad with 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 Half-Roasted Vegetable and Quinoa Salad with 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 Half-Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing vegetarian?

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

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