Northstar-Inspired Quinoa and Roasted Vegetable Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant salad combining nutty quinoa, roasted seasonal vegetables, and a zesty lemon-tahini dressing for a wholesome, vegetarian meal. This mediterranean-inspired vegetarian ready in about 40 minutes blends rinsed quinoa, water, medium, diced red bell pepper 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 320 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.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced red bell pepper
• 1 small, sliced red onion
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 can (15 oz), drained and rinsed chickpeas
• 1/4 cup tahini
• 3 tbsp, freshly squeezed lemon juice
• 1 clove, minced garlic
• 3 tbsp warm water
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced zucchini, 1 diced red bell pepper, and 1 sliced small red onion with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, 3 tbsp warm water, and 1/2 tsp kosher salt until smooth and creamy.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, 1 can drained chickpeas, and 1/4 cup chopped fresh parsley. Drizzle with the lemon-tahini dressing and toss gently to coat evenly.
5. Step 5: Adjust seasoning with additional salt and pepper if needed. Serve at room temperature or chilled.