Word of the Day Salad: Quinoa & Roasted Veggie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant and nutritious salad featuring quinoa, roasted vegetables, and a lemon-tahini dressing, designed to be a daily delight for your taste buds. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs quinoa, water, florets broccoli into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, peeled and diced into 1/2-inch cubes sweet potato
• 1 cup, florets broccoli
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp honey
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium sweet potato, diced into 1/2-inch cubes, and 1 cup broccoli florets with 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: While vegetables roast, cook 1 cup quinoa in 2 cups water in a saucepan over medium-high heat, covered, for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes.
3. Step 3: Whisk together 2 tbsp lemon juice, 1 tbsp tahini, and 1 tsp honey in a small bowl until smooth. Transfer cooked quinoa to a large bowl, add roasted vegetables, drizzle with dressing, and toss gently. Stir in 1/4 cup chopped fresh parsley before serving.