Quinoa and Mixed Veggie Tossed Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A refreshing, nutrient-packed salad with quinoa, crisp vegetables, and a tangy lemon-tahini dressing for a vibrant, satisfying meal. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes blends uncooked Quinoa, Water, diced Zucchini 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 2, 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

• 1/2 cup, uncooked Quinoa
• 1 cup Water
• 1/2 cup, diced Zucchini
• 1/2 cup, halved Cherry tomatoes
• 1/4 cup, diced Red bell pepper
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini
• 1 tablespoon Olive oil
• 1 clove, minced Garlic
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Instructions

1. Step 1: Bring 1 cup water to a boil in a small saucepan. Add 1/2 cup uncooked quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
2. Step 2: While quinoa cooks, in a small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons tahini, 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
3. Step 3: In a large bowl, combine 1/2 cup diced zucchini, 1/2 cup halved cherry tomatoes, and 1/4 cup diced red bell pepper. Add the cooked and cooled quinoa, then pour the dressing over and toss until evenly coated.