### Quinoa Salad with Roasted Vegetables and Tahini Dressing
This colorful and healthy quinoa salad featuring roasted vegetables is a wonderful mix of flavors and textures, making it an ideal dish for any event. Filled with nutritious components, it is not just visually striking but also high in nutrients. Here’s how to create this tasty salad.
#### Ingredients
– **For the Roasted Vegetables:**
– 1-2 eggplants, diced
– 2-3 sweet potatoes, 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 (about 400°F).
– Dice the eggplants and sweet potatoes and arrange them on a baking tray.
– Drizzle with olive oil and sprinkle with salt.
– Roast in the oven for approximately 30 minutes, or until the vegetables have softened and are 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 vigorously to combine all ingredients.
3. **Combine Roasted Vegetables with Marinade:**
– After roasting, take the vegetables out of the oven and pour the marinade over them.
– Gently toss the vegetables to ensure an even coating and allow them to cool.
4. **Make the Tahini Dressing:**
– In a large bowl, combine tahini, olive oil, maple syrup, and lemon juice until smooth and well incorporated.
5. **Assemble the Salad:**
– Add the cooked quinoa to the bowl containing the tahini dressing.
– Roughly chop the romaine lettuce and cucumber, then mix them into the bowl.
– Toss all ingredients together until evenly blended.
6. **Plate the Salad:**
– Begin by layering the quinoa, romaine, and cucumber blend on a serving plate.
– Add the roasted vegetables on top.
– Garnish with chopped parsley, pomegranate seeds, and toasted almond flakes for extra crunch and flavor.
#### Enjoy!
This quinoa salad with roasted vegetables is a visual delight and a wholesome meal that can be savored warm or chilled. Ideal as a main course or side dish, it is guaranteed to impress family and friends.