Vegan Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Broccoli Florets
• 2 cups Bell Peppers (Red, Yellow, Orange)
• 1/2 cup Red Onion
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Measure the 1 cup of Quinoa into a medium pot and add 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it sit, covered, off the heat for 5 minutes, then fluff with a fork.
3. 3In a large bowl, combine the 2 cups of Broccoli Florets, 2 cups of Bell Peppers, and 1/2 cup of Red Onion. Add the 2 tablespoons of Olive Oil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the 1/4 cup of Tahini, 2 tablespoons of Lemon Juice, and 2 tablespoons of Water until smooth. If the dressing is too thick, add a little more water, one teaspoon at a time, until it reaches your desired drizzling consistency.
6. 6In a large bowl, combine the 1 cup of cooked Quinoa and the 2 cups of roasted vegetables.
7. 7Pour the prepared dressing over the quinoa and vegetable mixture. Toss gently to combine everything evenly.
8. 8Serve the Vegan Quinoa Salad warm or cold.

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