Spring Vegetable Quinoa Salad with Lemon-Tahini Dressing
A refreshing, nutrient-packed salad featuring seasonal spring vegetables and a creamy lemon-tahini dressing. This mediterranean-inspired salads (vegan, gluten-free) ready in about 30 minutes blends quinoa, cherry tomatoes, asparagus 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 350 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
- 1 cup cherry tomatoes
- 1 cup asparagus
- 1 cup peeled baby carrots
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp fresh dill
Instructions
- Step 1: Rinse 1 cup quinoa under cold water, then cook in 2 cups water for 15 minutes until fluffy and water is absorbed. Let cool completely.
- Step 2: Trim and cut 1 cup asparagus into 1-inch pieces. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast at 400°F for 12 minutes until edges are crisp and tender.
- Step 3: While asparagus roasts, blanch 1 cup peeled baby carrots in boiling water for 3 minutes, then shock in ice water. Pat dry.
- Step 4: Whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1/4 cup water, and 2 tbsp fresh dill in a bowl until smooth. Toss cooled quinoa with 1 cup cherry tomatoes, roasted asparagus, and blanched carrots. Drizzle with dressing and toss gently until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Quinoa Salad with Lemon-Tahini Dressing take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spring Vegetable Quinoa Salad with Lemon-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 Spring Vegetable Quinoa Salad with Lemon-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 Spring Vegetable Quinoa Salad with Lemon-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 Spring Vegetable Quinoa Salad with Lemon-Tahini Dressing vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
