Motion-Activated Quinoa Salad with Roasted Veggies

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant quinoa salad packed with roasted vegetables, zesty lemon tahini dressing, and a crunch of toasted almonds. This Mediterranean-inspired salad recipe (vegan), ready in about 55 minutes, pairs quinoa, broccoli, carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 quinoa
• 1 head, chopped broccoli
• 2 medium, julienned carrots
• 1, diced red bell pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 clove, minced garlic
• 1 tsp salt
• 1/4 cup, toasted almonds
• 1 cup, halved cherry tomatoes

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 head broccoli, 2 julienned carrots, and 1 diced red bell pepper with 2 tbsp olive oil. Roast for 20-25 minutes until tender.
2. Step 2: In a separate bowl, rinse and drain 1 cup quinoa. Fold in roasted vegetables and 1 cup halved cherry tomatoes.
3. Step 3: Whisk together 1 tbsp lemon juice, 1 tbsp tahini, 1 clove minced garlic, and 1 tsp salt. Drizzle over the quinoa mixture.
4. Step 4: Sprinkle with 1/4 cup toasted almonds and toss to coat. Serve immediately.