Quinoa Power Protein Salad (Print Version)

Vibrant quinoa with chickpeas, roasted vegetables, and tahini-lemon dressing for a nutritious, energizing dish.

# 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)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet.
02 - Roast vegetables in the oven for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
03 - In a medium saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper. Gradually add water, one tablespoon at a time, until smooth and pourable.
05 - In a large bowl, mix cooked quinoa, chickpeas, roasted vegetables, and baby spinach. Drizzle with dressing and toss gently to combine.
06 - Taste and adjust salt and pepper as needed. Serve topped with fresh herbs and toasted seeds if desired.

# Additional Tips::

01 -
  • It's colorful, filling, and genuinely good for you—no guilt, just deliciousness.
  • You can prep it in under an hour and eat it all week without getting bored.
  • The tahini dressing is creamy and tangy enough that it doesn't feel like a "diet salad."
  • It works as a main dish or a side, at home or packed for tomorrow.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when I served a batch that tasted vaguely soapy and bitter.
  • Make the dressing in a separate bowl, not directly on the salad, so you can adjust the consistency and taste before committing to the whole batch.
  • If you're eating this throughout the week, store the dressing separately and dress only what you're about to eat—otherwise the salad gets soggy.
03 -
  • Toast your own seeds if you can—five minutes in a dry skillet over medium heat makes them taste fresher and gives you control over when they're done.
  • Use a lemon zester or microplane to catch all the juice before you squeeze; frozen lemon is a lifesaver when you don't have fresh.
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