### Quinoa Salad with Roasted Vegetables and Tahini Dressing
#### Introduction
This Quinoa Salad with Roasted Vegetables is a colorful and healthy dish, ideal for a nutritious meal or as a complement. Highlighting roasted eggplants and sweet potatoes, a tangy tahini dressing, and a variety of fresh components, this salad is both tasty and rich in vitamins and minerals.
#### Ingredients
– **For the Roasted Vegetables:**
– Eggplants (aubergines)
– Sweet potatoes
– Olive oil
– Salt
– **For the Marinade:**
– Olive oil
– Apple cider vinegar
– Paprika (ground)
– Cumin
– Coriander
– Chili powder
– Salt
– **For the Tahini Dressing:**
– Tahini
– Olive oil
– Maple syrup
– Lemon juice
– **For the Salad:**
– Cooked quinoa
– Romaine lettuce
– Cucumber
– Fresh parsley
– Pomegranate seeds
– Toasted almond slices
#### Instructions
1. **Roasting the Vegetables:**
– Start by chopping the eggplants and sweet potatoes into small cubes. Arrange them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in a preheated oven at 200°C (around 400°F) for about 30 minutes, or until they become tender and golden.
2. **Preparing the Marinade:**
– While the vegetables are roasting, create the marinade. In a jar, mix olive oil and apple cider vinegar with ground paprika, cumin, coriander, chili powder, and a generous pinch of salt. Close the lid and shake thoroughly until well combined.
3. **Combining the Roasted Vegetables with Marinade:**
– Once the vegetables are finished roasting, take them out of the oven and pour the marinade over them. Gently toss to evenly coat the vegetables and let them cool.
4. **Making the Tahini Dressing:**
– In a large bowl, whip up the tahini dressing by mixing together tahini, olive oil, maple syrup, and lemon juice until it reaches a smooth and creamy consistency.
5. **Assembling the Salad:**
– To the bowl with the tahini dressing, add the cooked quinoa. Roughly chop the romaine lettuce and cucumber, then include them in the bowl. Toss everything together until uniformly mixed.
6. **Plating the Salad:**
– To serve, begin with a foundation of the quinoa mixture on a plate. Layer on the roasted vegetables, and top with a sprinkle of fresh parsley, pomegranate seeds, and toasted almond slices for extra crunch and flavor.
#### Conclusion
This Quinoa Salad with Roasted Vegetables and Tahini Dressing is a wonderful combination of textures and tastes. It’s not only eye-catching but also a nutrient-rich option, making it a fantastic choice for a healthy meal. Relish this dish as a hearty lunch or a vibrant side at your next dinner event!