### Quinoa Salad with Roasted Vegetables and Tahini Dressing
This colorful and wholesome quinoa salad featuring roasted vegetables serves as an ideal dish for any event, blending the robust flavors of eggplants and sweet potatoes with a tangy tahini dressing. Loaded with protein, fiber, and an array of vitamins, this salad is not just tasty but also extremely nutritious.
#### Ingredients
– **For the Roasted Vegetables:**
– 1 eggplant, chopped
– 1 sweet potato, chopped
– 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, for garnish
– Pomegranate seeds, for garnish
– Toasted almond slivers, for garnish
#### Instructions
1. **Roast the Vegetables:**
Preheat your oven to 200°C (around 400°F). Chop the eggplant and sweet potato into small pieces. 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 become tender and slightly caramelized.
2. **Prepare the Marinade:**
While the vegetables are roasting, make the marinade. In a container, mix olive oil, apple cider vinegar, ground paprika, cumin, coriander, chili powder, and a generous pinch of salt. Close the lid tightly and shake well until all the ingredients are fully combined.
3. **Combine the Roasted Vegetables and Marinade:**
After the vegetables have finished roasting, take them out of the oven and allow them to cool for a bit. Drizzle the marinade over the warm vegetables, toss to coat uniformly, and let them cool down further.
4. **Make the Tahini Dressing:**
In a large mixing bowl, combine tahini, olive oil, maple syrup, and lemon juice until it becomes smooth and creamy. If needed, adjust the thickness by adding a bit of water.
5. **Assemble the Salad:**
Incorporate the cooked quinoa into the bowl with the tahini dressing. Add the chopped romaine and cucumber, and toss everything together until well mixed.
6. **Plate the Salad:**
Begin by placing the quinoa mixture on a plate. Layer the roasted vegetables on top. Finally, garnish with fresh parsley, pomegranate seeds, and toasted almond slivers for extra texture and flavor.
#### Enjoy!
This quinoa salad with roasted vegetables is not only aesthetically pleasing but also a wonderful combination of textures and tastes. The creamy tahini dressing enhances the roasted vegetables perfectly, creating a satisfying meal on its own or an excellent side dish. Relish this nutritious and flavorful salad as part of your meal prep or as a refreshing dish for gatherings!