RECIPE: Quinoa Salad with Roasted Vegetables

Hey girlie, if you're looking for a lunch or dinner that’s super nourishing, filling, and totally delicious—this Quinoa Salad with Roasted Vegetables is it! It’s like a colorful, nutrient-packed hug for your body. Plus, it’s light yet satisfying enough to keep you full without feeling sluggish. It’s perfect for meal prep too, so you can enjoy it throughout the week. Trust me, you’re going to love this!

Key Points About the Recipe

• Quinoa is packed with protein and fiber, making this salad a super satisfying meal.

• The roasted veggies add flavor and texture, while also giving you a dose of antioxidants and vitamins.

• It's super versatile—you can mix and match with whatever veggies you have on hand.

• Can be served warm or cold, making it perfect for meal prep or a quick, wholesome dinner.

• The lemon-tahini dressing adds a creamy, tangy kick that brings the whole dish together!

Health Benefits of the Main Ingredients

• Quinoa: Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also rich in fiber, which helps keep your digestive system moving and keeps you feeling full for longer. Plus, it’s packed with vitamins and minerals like magnesium and iron, making it a great option for overall health and energy.

• Roasted Vegetables: Roasting veggies like sweet potatoes, bell peppers, and zucchini brings out their natural sweetness and helps them retain all of their nutrients. Vegetables are high in antioxidants, vitamins, and fiber, which support your immune system and digestive health while keeping you energized and satisfied.

• Chickpeas: Chickpeas are a great source of plant-based protein, which helps support muscle growth and repair. They’re also high in fiber, which supports gut health and helps regulate blood sugar levels.

• Tahini: Tahini is made from sesame seeds and is packed with healthy fats, protein, and calcium. It's also rich in antioxidants, which help protect your cells from oxidative stress and support overall health.

• Lemon: The vitamin C in lemons helps support your immune system, improve digestion, and keep your skin glowing. Plus, it adds a fresh, zesty flavor to the dressing that really ties the whole dish together!

Recipe and Instructions

Ingredients:

• 1 cup quinoa, rinsed

• 1 medium sweet potato, peeled and cubed

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 cup chickpeas (cooked or canned, drained and rinsed)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 tablespoon sesame seeds (optional)

• For the dressing:

  • 2 tablespoons tahini

  • 1 tablespoon lemon juice

  • 1 teaspoon maple syrup or honey

  • 1-2 teaspoons water (to thin the dressing)

  • Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss the sweet potato, bell pepper, zucchini, and chickpeas in olive oil, salt, and pepper. Spread them out evenly on the baking sheet.

3. Roast for 25-30 minutes, or until the veggies are tender and slightly browned.

4. While the veggies roast, cook the quinoa according to package instructions (usually 1 cup quinoa to 2 cups water).

5. To make the dressing, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth and creamy. Add more water if you prefer a thinner consistency.

6. Once everything is cooked, assemble your salad by combining the quinoa, roasted vegetables, and chickpeas in a large bowl. Drizzle the tahini dressing over the top and toss to coat evenly.

7. Garnish with sesame seeds if you’d like, and enjoy this light yet satisfying meal!

Looking to fuel your body with more nourishing meals like this? I can help you create a balanced, sustainable eating plan that’s tailored to your needs. Book a nutritional consultation with me today, and let’s work together to boost your energy and overall wellness!

xo, Kayla

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