Oven-Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty roasted vegetable and quinoa salad tossed in a tangy lemon-tahini dressing, perfect for a nutritious lunch or side. This mediterranean-inspired vegetarian ready in about 45 minutes blends quinoa, water, olive oil 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 quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, sliced into thin wedges red onion
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 tsp ground cumin
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 small, minced garlic clove
• 2 tbsp warm water
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced medium red bell pepper, and 1 sliced small red onion with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Spread vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. Combine quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced small garlic clove, 1 tbsp warm water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Drizzle lemon-tahini dressing over salad and toss gently to coat. Serve warm or chilled.