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Quinoa and Roasted Vegetable Salad with Tahini Dressing
Recipes
Quinoa and Roasted Vegetable Salad with Tahini Dressing
8 servings
about 1 hour total (Active 30 minutes)

Ingredients

  • 2 cups quinoa
  • Aluminum foil
  • 1 large sweet potato
  • 2 large, fresh red beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 3 green onions
  • ½ bunch fresh Italian parsley, divided
  • ½ cup tahini (sesame paste)
  • 3 tablespoons lemon juice
  • 1 teaspoon garlic stir-in paste
  • ¼ cup pure maple syrup
  • 1 (3.5 oz) package dried cherry & walnut salad topper
  • 2 tablespoons sesame seeds

Steps

    1. Preheat oven to 400°F. Cook quinoa following package instructions. Drain any excess moisture, spread out on baking sheet, and chill; line second baking sheet with foil. Peel sweet potato and beets and cut into ½-inch cubes.
    2. Toss sweet potatoes and beets with 2 tablespoons oil and ½ teaspoon salt. Spread on foil-lined baking sheet and bake 30–35 minutes until tender. Remove from oven and let cool.
    3. Meanwhile, slice green onions thinly and chop parsley coarsely (½ cup). Whisk in small bowl: tahini, lemon juice, garlic paste, maple syrup, and remaining 1 tablespoon oil and ½ teaspoon salt.
    4. Toss chilled quinoa with ¼ cup parsley, ¾ cup tahini dressing, and salad topper; arrange on serving platter. Toss cooled sweet potatoes and beets with green onions, remaining ¼ cup parsley, and remaining dressing (about ¼ cup); arrange mixture over quinoa. Sprinkle with sesame seeds; serve.

Amount per ⅛ recipe serving: Calories 450, Total Fat 21g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 360mg, Total Carb 58g, Fiber 7g, Total Sugar 17g, (Incl. 10g Added Sugars), Protein 12g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 15%