### Quinoa Salad with Roasted Vegetables and Tahini Dressing
This quinoa salad featuring roasted vegetables is a healthy and tasty option that merges the rich tastes of eggplants and sweet potatoes with a tangy tahini dressing. Ideal for a main dish or a side, this salad is both visually striking and loaded with vitamins, minerals, and nutritious fats.
#### Ingredients
– **For the Roasted Vegetables:**
– 1 eggplant, 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
– Fresh parsley, chopped
– Pomegranate seeds
– Toasted almond flakes
#### Instructions
1. **Roast the Vegetables:**
Preheat your oven to 200°C (around 400°F). Cut the eggplants and sweet potatoes into small cubes and arrange them on a baking sheet. Drizzle with olive oil and season with salt. Roast in the oven for about 30 minutes, or until they are soft and slightly caramelized.
2. **Prepare the Marinade:**
In a jar, mix olive oil and apple cider vinegar. Incorporate ground paprika, cumin, coriander, chili powder, and a generous pinch of salt. Close the lid and shake thoroughly until all components are well-blended.
3. **Combine Roasted Vegetables with Marinade:**
After the vegetables finish roasting, take them out of the oven and drizzle the marinade over them. Stir the vegetables to ensure even coating, then allow them to cool.
4. **Make the Tahini Dressing:**
In a large bowl, whisk together tahini, olive oil, maple syrup, and lemon juice until the mixture is smooth and creamy.
5. **Assemble the Salad:**
Incorporate the cooked quinoa into the bowl with the tahini dressing. Next, add the chopped romaine and cucumber. Mix everything together until well combined.
6. **Plate the Salad:**
To serve, start with a layer of the quinoa mixture, followed by the roasted vegetables. Top off the salad with fresh parsley, pomegranate seeds, and toasted almond flakes for extra crunch and flavor.
#### Enjoy!
This quinoa salad with roasted vegetables is not just tasty but also adaptable. Feel free to tailor it by adding your preferred vegetables or proteins. It’s an excellent choice for meal prep, as it keeps well in the fridge and can be enjoyed cold or at room temperature. Savor this hearty salad as a nourishing meal any time throughout the week!