### Roasted Vegetable Quinoa Salad with Tahini Dressing
This colorful and wholesome roasted vegetable quinoa salad is a scrumptious dish that merges the deep flavors of eggplant and sweet potato with a tangy tahini dressing. Ideal as a standalone meal or as a side, this salad is not just visually striking but is also loaded with vital nutrients. Here’s how to make it.
#### Ingredients
– **For the Roasted Vegetables:**
– 1 eggplant (aubergine), diced
– 1 sweet potato, diced
– Olive oil
– Salt
– **For the Marinade:**
– Olive oil
– Apple cider vinegar
– Ground paprika
– Ground cumin
– Ground coriander
– Chili powder
– Salt
– **For the Tahini Dressing:**
– Tahini
– Olive oil
– Maple syrup
– Lemon juice
– **For the Salad:**
– Cooked quinoa
– Romaine lettuce, roughly chopped
– Cucumber, roughly chopped
– Chopped fresh parsley (for garnish)
– Pomegranate seeds (for garnish)
– Flaked almonds (toasted, for garnish)
#### Instructions
1. **Roasting the Vegetables:**
Start by preheating your oven to 200°C (around 400°F). Dice the eggplant and sweet potatoes into small cubes and spread them on a baking tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 30 minutes, or until the vegetables become tender and slightly caramelized.
2. **Preparing the Marinade:**
While the vegetables roast, create the marinade. In a jar, mix together olive oil and apple cider vinegar with ground paprika, cumin, coriander, chili powder, and a generous pinch of salt. Seal the lid and shake vigorously to combine all the ingredients well.
3. **Combining the Roasted Vegetables and Marinade:**
Once the vegetables are roasted, take them out of the oven and let them cool a bit. Drizzle the marinade over the roasted vegetables and toss to ensure they are fully coated. Let the mixture cool down further.
4. **Making the Tahini Dressing:**
In a large bowl, whip up the tahini dressing by mixing tahini, olive oil, maple syrup, and lemon juice until smooth and well-blended.
5. **Assembling the Salad:**
Incorporate the cooked quinoa into the bowl with the tahini dressing. Next, add the roughly chopped romaine and cucumber. Toss everything together until all ingredients are mixed well and coated in the dressing.
6. **Plating the Salad:**
To serve, begin by layering the quinoa, romaine, and cucumber mix on a plate. Top it with the roasted vegetables. Lastly, garnish with fresh parsley, pomegranate seeds, and toasted almond flakes for extra texture and flavor.
#### Enjoy!
This roasted vegetable quinoa salad not only tastes great but also serves as a nutritious meal that can be savored warm or cold. It’s perfect for meal preparation, gatherings, or as a healthy lunch choice. Relish the explosion of flavors and the nutritional advantages of this exquisite dish!