Inland Group Farmstead Vegetable and Quinoa Salad with Lemon-Tahini Dressing

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A fresh and sustainable quinoa salad loaded with seasonal farm vegetables, dressed in a tangy lemon-tahini sauce reflecting commitment to regional growth. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs quinoa, water, cherry tomatoes 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 a quick salad or grain on the side. 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: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until quinoa is fluffy and water absorbed. Fluff with a fork and let cool.
  2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1 diced red bell pepper, 1 shredded carrot, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp water until smooth and pourable.
  4. Step 4: Add the cooled quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine all ingredients evenly.
  5. Step 5: Chill for 20 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Inland Group Farmstead Vegetable and Quinoa Salad with Lemon-Tahini Dressing take to make?

Total time is about 35 minutes (20 min prep + 15 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 Inland Group Farmstead Vegetable and Quinoa Salad with 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 Inland Group Farmstead 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 Inland Group Farmstead 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 Inland Group Farmstead Vegetable and Quinoa Salad with Lemon-Tahini Dressing vegan?

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

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