By Joan Downen
Preheat the oven to 400°F (200°C).
Rinse 1.5 cups of dry quinoa under cold water. Cook it according to the package instructions until it is fluffy. This should yield approximately 4.5 cups of cooked quinoa. Set aside to cool.
While the quinoa is cooking, prepare the vegetables for roasting. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
Place the red bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with 1.5 tablespoons of olive oil, and season with salt and pepper. Toss everything to coat evenly.
Roast the vegetables in the pre-heated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through roasting for even cooking.
While the vegetables are roasting, make the Tahini-Lemon Dressing. In a small bowl, whisk together 3 tablespoons of tahini, the juice from 2 lemons, 1 tablespoon of olive oil, and a pinch of salt and pepper. Adjust the seasoning if needed.
In a large serving bowl, combine the cooked quinoa, rinsed chickpeas, chopped parsley, and roasted vegetables.
Pour the tahini-lemon dressing over the quinoa and chickpea mixture. Toss everything gently to combine, ensuring the dressing is evenly distributed.
Just before serving, gently fold in the arugula or mixed greens. Taste and adjust seasoning if necessary.
Serve the salad chilled or at room temperature. Enjoy!
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By Joan Downen
This Vegetarian Salad Diet Healthy recipe is ready in 45 minutes and features dry quinoa, chickpeas, cherry tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Rinse 1.5 cups of dry quinoa under cold water. Cook it according to the package instructions until it is fluffy. This should yield approximately 4.5 cups of cooked quinoa. Set aside to cool.
While the quinoa is cooking, prepare the vegetables for roasting. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
Place the red bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with 1.5 tablespoons of olive oil, and season with salt and pepper. Toss everything to coat evenly.
Roast the vegetables in the pre-heated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through roasting for even cooking.
While the vegetables are roasting, make the Tahini-Lemon Dressing. In a small bowl, whisk together 3 tablespoons of tahini, the juice from 2 lemons, 1 tablespoon of olive oil, and a pinch of salt and pepper. Adjust the seasoning if needed.
In a large serving bowl, combine the cooked quinoa, rinsed chickpeas, chopped parsley, and roasted vegetables.
Pour the tahini-lemon dressing over the quinoa and chickpea mixture. Toss everything gently to combine, ensuring the dressing is evenly distributed.
Just before serving, gently fold in the arugula or mixed greens. Taste and adjust seasoning if necessary.
Serve the salad chilled or at room temperature. Enjoy!
Calories per Serving: 450
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