Spicy Roasted Vegetable and Quinoa Salad

This vibrant vegetarian salad features roasted vegetables tossed with fluffy quinoa and a zesty lemon-tahini dressing. It's a flavorful and nutrient-packed dish perfect for a light lunch or dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Juice of 1 lemon
• 2 tablespoons tahini
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss bell pepper, zucchini, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and cumin.
3. Spread vegetables on a baking sheet and roast for 20 minutes.
4. While vegetables roast, bring water to a boil in a pot. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until water is absorbed.
5. In a small bowl, whisk together lemon juice, tahini, garlic, and a pinch of salt and pepper.
6. In a large bowl, combine roasted vegetables, cooked quinoa, and dressing. Toss gently.
7. Garnish with freshly chopped parsley before serving.

Health Benefits

• High in plant-based protein from quinoa
• Rich in vitamins and antioxidants from vegetables
• Good source of healthy fats from tahini

Nutrition Facts

Calories: 350 | Protein: 12g | Carbs: 54g | Fat: 14g | Fiber: 9g | Sugar: 6g