Lemon-Tahini Quinoa Salad with Roasted Veggies

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant quinoa salad with roasted carrots, zucchini, and a zesty lemon-tahini dressing. This Mediterranean quick recipe, ready in about 55 minutes, pairs quinoa, carrots, and zucchini for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 quinoa
• 2 carrots, peeled and sliced
• 1 medium zucchini, diced
• 1 can chickpeas, drained and rinsed
• 1 lemon, juiced
• 2 tbsp tahini
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped

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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.