Description
A hearty and nutritious winter grain salad featuring roasted vegetables and a creamy tahini dressing, perfect for a seasonal meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, diced
- 1 red bell pepper, diced
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Water as needed for dressing
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- On a baking sheet, toss sweet potato, red bell pepper, and Brussels sprouts with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and enough water to reach desired consistency.
- Once quinoa and vegetables are cooked, combine them in a large bowl.
- Drizzle with tahini dressing and toss to combine.
- Garnish with fresh parsley before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Winter Grain Salad, Roasted Veggies, Tahini Dressing, Healthy Salad, Seasonal Meal