Quinoa and Vegetable Medley with Tahini Dressing
A vibrant plant-based sheet pan dish featuring quinoa, seasonal vegetables, and a creamy tahini dressing. This middle eastern-inspired sheet pan (vegetarian) ready in about 50 minutes blends (uncooked) quinoa, (diced) bell peppers, (julienned) carrots 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 (uncooked) quinoa
- 2 (diced) bell peppers
- 2 (julienned) carrots
- 1 head (cut into florets) broccoli
- 12 (halved) cherry tomatoes
- 1/4 cup tahini
- 1 (juiced) lemon
- 2 cloves (minced) garlic
- 1 tbsp honey
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss 1 cup quinoa with 1/2 tsp salt and 1/4 tsp black pepper. Spread evenly on the sheet. Add diced bell peppers, julienned carrots, broccoli florets, and halved cherry tomatoes around the quinoa.
- Step 3: Roast for 20 minutes. Meanwhile, in a small bowl, whisk tahini, 2 tbsp water, 1 tbsp honey, 2 minced garlic cloves, 1 tbsp lemon juice, and remaining 1/4 tsp salt and 1/8 tsp black pepper until smooth.
- Step 4: After 20 minutes, drizzle the tahini dressing over the roasted quinoa and vegetables. Toss gently to coat. Return to oven and roast 10-12 minutes until quinoa is fluffy and vegetables are tender-crisp. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa and Vegetable Medley with Tahini Dressing take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Quinoa and Vegetable Medley with Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Quinoa and Vegetable Medley with Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quinoa and Vegetable Medley with Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quinoa and Vegetable Medley with Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order middle eastern delivery again.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
