Quinoa Power Protein Salad (Printable)

Fluffy quinoa, chickpeas, and roasted veggies tossed in a creamy tahini-lemon dressing.

# 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 - 2-3 tablespoons water, to thin as needed
16 - Salt and black pepper, to taste

→ Garnish

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

# How To Make It:

01 - Set 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 baking sheet and roast for 20 to 25 minutes, stirring halfway, 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 rest covered for 5 minutes. Fluff with 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 smooth and pourable.
05 - Mix cooked quinoa, chickpeas, roasted vegetables, and baby spinach in a large bowl. Drizzle with dressing and toss gently to combine.
06 - Adjust seasoning as needed. Serve sprinkled with fresh herbs and toasted seeds if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy from the tahini dressing, but leaves you feeling light and energized, not weighed down.
  • Everything comes together in about 45 minutes, making it perfect for meal prep or an impressive lunch you can actually throw together on a weeknight.
  • Roasting the vegetables brings out their sweetness, transforming ordinary produce into the best part of the bowl.
02 -
  • Don't skip rinsing the quinoa—I learned this teaches you respect for your ingredients and prevents a grainy, slightly off-tasting salad.
  • The dressing needs lemon juice to really sing; it's not just seasoning, it's the whole personality of the dish, so taste and adjust fearlessly.
  • Roasting the vegetables is where the magic happens; raw vegetables make this taste like a health obligation, but roasted ones make it taste like something you actually want to eat.
03 -
  • Toast your seeds and nuts in a dry pan for a minute or two before adding them; the heat wakes up their flavor and adds a textural contrast that makes people notice.
  • If you want to add protein like grilled chicken or feta, warm protein works beautifully tossed in just before serving, while cold protein is better if you're meal prepping.
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