Quinoa Power Protein Salad (Printable Version)

Vibrant quinoa and chickpeas with roasted veggies and creamy tahini-lemon dressing for a nutritious meal.

# What You’ll 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 and freshly ground black pepper, to taste

→ Tahini-Lemon Dressing

10 - 1/4 cup tahini
11 - Juice of 1 large lemon
12 - 2 tablespoons olive oil
13 - 1 tablespoon maple syrup or honey
14 - 1 clove garlic, minced
15 - 2 to 3 tablespoons water, to thin as needed
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional

# Method:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and caramelized.
03 - Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Whisk tahini, lemon juice, olive oil, maple syrup or honey, 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, mix cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with the dressing and toss gently to combine.
06 - Taste and adjust salt and pepper as needed.
07 - Serve topped with fresh parsley or cilantro and toasted seeds, if desired.

# Expert Hints:

01 -
  • It tastes indulgent while actually fueling your body with real protein and whole grains.
  • Roasting the vegetables brings out a sweetness that makes every bite feel intentional, not obligatory.
  • You can prep it in less than an hour and eat it for days without getting bored.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way and made an entire batch that tasted slightly bitter and never recovered, no matter how good the dressing was.
  • The tahini-lemon dressing will thicken as it sits, so make it last and add water conservatively—you can always thin it more before serving but you can't make it thinner if you add too much water upfront.
  • Cold quinoa is a different texture than warm quinoa, so if you're eating this the next day and it seems stiff, a splash of lemon juice and gentle tossing brings it back to life.
03 -
  • If your tahini dressing breaks or gets too thick, don't panic—whisk in a tiny bit more lemon juice and a splash of water and it will come back together smoothly.
  • Toasting your own seeds in a dry pan for 3–4 minutes makes them taste infinitely better than the ones that have been sitting in a bag since last month.
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