Roasted Mushroom and Quinoa Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A wholesome vegan salad featuring earthy roasted mushrooms, nutty quinoa, and a creamy tahini-lemon dressing. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs quinoa, water, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 12 oz, sliced cremini mushrooms
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1 clove, minced garlic clove
• 2-4 tbsp water (for dressing)
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until mushrooms are golden and caramelized.
2. Step 2: While mushrooms 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 tsp maple syrup, 1 minced garlic clove, and 2 tbsp water. Add up to 2 more tbsp water if needed to reach a creamy, pourable consistency.
4. Step 4: In a large bowl, combine cooked quinoa, roasted mushrooms, 1/4 cup chopped fresh parsley, and 1/4 cup toasted pumpkin seeds. Drizzle the tahini dressing over the salad and toss gently to combine. Season with additional salt and pepper to taste. Serve warm or at room temperature.