Lemon-Tahini Quinoa Salad with Roasted Veggies

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

A vibrant quinoa salad with roasted carrots, zucchini, and a zesty lemon-tahini dressing. This mediterranean-inspired quick meals (mediterranean) ready in about 55 minutes pairs quinoa, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 sliced carrots and 1 diced zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 cup chopped parsley. Roast for 20-25 minutes until tender and slightly caramelized.
  2. Step 2: Cook 1 cup quinoa according to package instructions, then fluff and let cool.
  3. Step 3: In a small bowl, whisk 1 tbsp olive oil, 2 tbsp tahini, 1 tbsp lemon juice, and 1/2 tsp salt until smooth. Add 1 tbsp lemon juice and whisk again.
  4. Step 4: Combine cooked quinoa, roasted veggies, 1 can chickpeas, and 1/4 cup chopped parsley. Pour the dressing over the mixture and toss to coat. Serve chilled or at room temperature.

Frequently asked questions

How long does Lemon-Tahini Quinoa Salad with Roasted Veggies take to make?

Total time is about 55 minutes (25 min prep + 30 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 Lemon-Tahini Quinoa Salad with Roasted Veggies?

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 Lemon-Tahini Quinoa Salad with Roasted Veggies?

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 Lemon-Tahini Quinoa Salad with Roasted Veggies 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.

What goes well with Lemon-Tahini Quinoa Salad with Roasted Veggies?

Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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