Grilled Vegetable and Quinoa Salad with Lemon Tahini Dressing

This vibrant quinoa salad, packed with grilled vegetables and drizzled with a tangy lemon tahini dressing, is the perfect blend of freshness, flavor, and nutrition!

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, sliced
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 red onion, cut into thick rings
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

For the Lemon Tahini Dressing:

• 1/4 cup tahini
• 1/4 cup water (more if needed for desired consistency)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon maple syrup or agave nectar
• Salt and pepper to taste

Instructions:

Cook the Quinoa:

In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool.

Prepare and Grill the Vegetables:

Preheat your grill to medium-high heat.

In a large bowl, toss the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes with the olive oil. Season with salt and pepper.

Grill the vegetables until they are tender and have nice grill marks, about 4-5 minutes per side for the bell peppers and onions, and about 2-3 minutes per side for the zucchini and tomatoes. Remove from the grill and let cool slightly. Once cool, chop the grilled vegetables into bite-sized pieces.

Make the Lemon Tahini Dressing:

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, minced garlic, and maple syrup. Season with salt and pepper to taste. Adjust the consistency with more water if needed.

Assemble the Salad:

In a large serving bowl, combine the cooked quinoa, grilled vegetables, chopped parsley, and chopped mint.

Drizzle the lemon tahini dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

Serve:

Serve the salad at room temperature or chilled. Garnish with additional fresh herbs if desired.

Tips:

You can add other seasonal vegetables such as asparagus, eggplant, or mushrooms to the salad.

This salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days.

For added crunch, sprinkle some toasted sunflower seeds or sliced almonds on top before serving.

Enjoy this vibrant and nutritious vegan salad that's perfect for summer gatherings or a light, refreshing meal!