Quinoa Salad with Roasted Vegetables _and_Tahini_Dressing_

A vibrant quinoa salad with roasted sweet potatoes, zucchini, bell peppers, and red onions, topped with fresh parsley and served with a creamy tahini dressing.

Quinoa Salad with Roasted Vegetables and Tahini Dressing: A nutritious, hormone-balancing dish packed with protein, fiber, and healthy fats.

This vibrant quinoa salad features a delicious blend of hormone-balancing ingredients, making it a perfect choice for a nutritious meal. Packed with protein-rich quinoa, colorful roasted vegetables, and a creamy tahini dressing, this salad supports overall hormone health and wellbeing. The quinoa provides a good source of protein and fiber, while the vegetables are rich in antioxidants, and the tahini, made from sesame seeds, offers healthy fats.

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 small sweet potato, peeled and diced
1 small zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chopped fresh parsley or cilantro
For Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 garlic clove, minced
Salt and pepper, to taste
Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the quinoa: In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Roast the vegetables: While the quinoa is cooking, spread the diced sweet potato, sliced zucchini, bell peppers, and red onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized.
Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth and creamy. Adjust consistency with additional water if needed.
Assemble the salad: In a large bowl, combine the cooked quinoa and roasted vegetables. Pour the tahini dressing over the salad and toss gently to coat.
Serve: Garnish the salad with chopped fresh parsley or cilantro. Serve warm or chilled.
This quinoa salad is not only delicious but also a powerhouse of nutrients that supports your hormonal health and overall wellbeing.

Both comments and trackbacks are currently closed.

Comments are closed.