Quinoa and Roasted Vegetable Salad with Tahini Dressing

Vibrant Quinoa Bowl with Roasted Sweet Potatoes, Beets, and Nutty Tahini Dressing

Discover the ultimate fusion of color, flavor, and nutrition with our Vibrant Quinoa Bowl featuring roasted sweet potatoes, earthy beets, and a savory tahini dressing. This dish is not just a feast for the eyes but a delightful melody for your taste buds. With its vibrant array of vegetables and a perfect blend of textures, this quinoa bowl is an ideal dish for those looking to embrace healthy eating without compromising on flavor.

The beauty of this recipe lies in its simplicity and the harmony of its ingredients. Selecting fresh, firm sweet potatoes and beets is crucial for achieving the best texture and taste. Each element plays its role, from the protein-packed quinoa to the creamy tahini dressing that brings it all together. Quinoa acts as a light and fluffy base, which contrasts beautifully with the soft, caramelized vegetables. The crunchy salad topper and sesame seeds add layers of texture and a delightful crunch.

Prepping is straightforward: you’ll want to start by peeling and chopping your sweet potatoes and beets to ensure even roasting. Properly coating them in oil and spacing them on a foil-lined baking sheet will help achieve the desired golden-brown edges. Meanwhile, cooking the quinoa to a perfect fluffiness is easy with following package instructions but be sure to chill it for that fresh, light texture. The tahini dressing should be whisked until silky smooth to ensure it coats everything evenly.

Ingredients

• 2 cups quinoa - The base providing wholesome protein and fiber.
• 1 large sweet potato - Adds a natural sweetness and rich color.
• 2 large fresh red beets - Offers earthiness and vibrant hue.
• 3 tablespoons extra-virgin olive oil, divided - Ensures silky texture and depth of flavor.
• 1 teaspoon kosher salt, divided - Enhances flavor while balancing sweetness.
• 3 green onions - Adds a pop of sharpness and color.
• ½ bunch fresh Italian parsley, divided - For freshness and bright green notes.
• ½ cup tahini (sesame paste) - Creates a creamy, nutty dressing.
• 3 tablespoons lemon juice - Balances richness with tangy zest.
• 1 teaspoon garlic stir-in paste - Infuses dish with subtle garlic aroma.
• ¼ cup pure maple syrup - A touch of sweetness to balance flavors.
• 1 (3.5 oz) package dried cherry & walnut salad topper - Adds crunch and natural sweetness.
• 2 tablespoons sesame seeds - For a nutty finish and added texture.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) and prepare your workspace by lining a baking sheet with aluminum foil.
2. Cook the quinoa according to package instructions, ensuring all liquid is absorbed. Spread it on a baking sheet to cool and dry out slightly for perfect fluffiness.
3. While the quinoa cools, peel and dice the sweet potatoes and beets into uniform ½-inch cubes for even cooking.
4. In a mixing bowl, toss the cubed vegetables with 2 tablespoons of olive oil and ½ teaspoon of salt, ensuring every piece is well-coated.
5. Spread the vegetables evenly on the foil-lined baking sheet and roast for 30-35 minutes, or until they are tender and caramelized around the edges.
6. As the vegetables roast, finely slice the green onions and coarsely chop the parsley, reserving half for garnish.
7. Prepare the tahini dressing by whisking together half of the parsley, tahini, lemon juice, garlic paste, maple syrup, 1 tablespoon of olive oil, and ½ teaspoon of salt until smooth.
8. Toss the chilled quinoa with ¾ cup of the tahini dressing and the salad topper. Arrange it as the base layer on a serving platter.
9. Once the vegetables are roasted and cooled, toss them with the green onions, remaining parsley, and the rest of the tahini dressing. Arrange these atop the quinoa layer.
10. Finish by sprinkling with sesame seeds and serve immediately, enjoying a balanced bite of all its rich flavors and contrasting textures.

Tips for Troubleshooting

• Quinoa too mushy? Spread it on a baking sheet and pop it in the oven at low heat to dry it out slightly.
• Vegetables undercooked? Extend baking time by a few minutes, checking for tenderness with a fork.
• Dressing too thick? Thin it out with a tablespoon of water or more lemon juice until the desired consistency is reached.
• Lacking flavor? Adjust seasoning with additional salt or a splash more lemon juice for extra zing.
• Too tangy? A small drizzle of maple syrup can balance excess acidity pleasantly.

Ideas for Pairing with the Recipe

Enhance your dining experience with these complementary side dishes and beverages:

• Side dishes: A simple arugula salad with a lemon vinaigrette can add a fresh, peppery contrast.
• Drinks: Pair with a crisp white wine like a Sauvignon Blanc or a light, citrusy mocktail for a refreshing accompaniment.
• Desserts or garnishes: A lemon sorbet or a light fruit salad rounds off the meal without overwhelming your palate.

How to Store Properly

• For refrigeration: Store any leftovers in an airtight container for up to 3-4 days. The flavors deepen as they meld over time.
• For freezing: It’s best not to freeze as freezing changes the texture of roasted vegetables and quinoa, but if necessary, store in freezer-safe containers for up to one month. Thaw thoroughly and reheat gently on the stovetop.
• Make ahead considerations: Prepare components like quinoa and dressing in advance, storing them separately until ready to assemble and serve.

FAQs

• Can I use a different grain instead of quinoa? Yes, farro or couscous work well as substitutes and offer a different texture profile.
• What if I can't find fresh beets? You can use vacuum-packed cooked beets to save time and layers of earthy flavor.
• Is there an alternative to tahini for the dressing? Sunflower seed butter or almond butter can be used for a different, nutty flavor.
• How can I make this dish spicier? Add a pinch of cayenne pepper or red chili flakes to the dressing to kick up the heat.