Quinoa Power Protein Salad (Printable)

Nutrient-packed quinoa salad with chickpeas, roasted vegetables, and creamy tahini-lemon dressing.

# What You Need:

→ Grains & Legumes

01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach, roughly chopped
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Tahini-Lemon Dressing

11 - 1/4 cup tahini
12 - Juice of 1 large lemon
13 - 2 tablespoons olive oil
14 - 1 tablespoon maple syrup or honey
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water, as needed to thin
17 - Salt, to taste
18 - Pepper, to taste

→ Garnish

19 - 2 tablespoons fresh parsley or cilantro, chopped
20 - 2 tablespoons toasted pumpkin seeds or sunflower seeds (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
03 - In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
04 - Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper in a small bowl. Add water one tablespoon at a time until dressing reaches a smooth, pourable consistency.
05 - In a large bowl, combine cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with dressing and toss gently to combine.
06 - Taste and adjust salt and pepper as needed. Serve topped with fresh herbs and toasted seeds if desired.

# Expert Advice:

01 -
  • It genuinely fills you up without that heavy, sluggish feeling that comes from heavier meals.
  • Everything comes together in less than an hour, which means you can make it on a random Tuesday without much fuss.
  • The roasted vegetables get this amazing caramelized sweetness that makes the whole thing taste way better than it should.
02 -
  • Don't skip rinsing the quinoa or you'll taste that weird chalky coating, and suddenly you understand why people say quinoa tastes bland.
  • Keep the dressing separate until right before serving if you're making this ahead—otherwise the salad turns watery and sad by the next day.
03 -
  • Toast your own seeds in a dry skillet for 3–4 minutes if you have time—they taste infinitely better than buying pre-toasted, and your kitchen smells amazing.
  • If tahini is new to you, start with a little less in the dressing and add more until it tastes right; tahini intensity varies wildly between brands.
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