### Roasted Vegetable Quinoa Salad with Tahini Dressing
This quinoa salad featuring roasted vegetables is a colorful and healthful dish that merges the rich tastes of aubergines and sweet potatoes with a smooth tahini dressing. Ideal as a main dish or a side option, it’s loaded with protein, fiber, and vital nutrients. Here’s how to create this tasty salad step by step.
#### Ingredients
– **For the Roasted Vegetables:**
– 1 aubergine, cubed
– 2 sweet potatoes, cubed
– 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 slivers
#### Instructions
1. **Roast the Vegetables:**
– Preheat your oven to 200°C (approximately 400°F).
– Dice the aubergines 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 soft and slightly caramelized.
2. **Prepare the Marinade:**
– In a jar, mix together olive oil and apple cider vinegar.
– Incorporate ground paprika, cumin, coriander, chili powder, and a generous pinch of salt.
– Secure the top and shake thoroughly to combine all the ingredients.
3. **Combine Vegetables and Marinade:**
– After the roasted vegetables are ready, take them out of the oven and allow them to cool for a moment.
– Drizzle the marinade over the warm veggies and mix to coat evenly. Allow to cool completely.
4. **Make the Tahini Dressing:**
– In a large bowl, combine tahini, olive oil, maple syrup, and lemon juice and stir until smooth and creamy.
5. **Assemble the Salad:**
– Add the cooked quinoa to the bowl with the tahini dressing.
– Roughly chop the romaine and cucumber, then mix them into the bowl.
– Toss everything together until well integrated.
6. **Plate the Salad:**
– Begin with a layer of quinoa, romaine, and cucumber on each plate.
– Top with the roasted veggies.
– Conclude with a sprinkle of fresh parsley, pomegranate seeds, and toasted almond slivers for extra crunch and flavor.
#### Enjoy!
This quinoa salad with roasted vegetables is not only appealing to the eye but also a nourishing meal that is guaranteed to please. The interplay of flavors from the roasted vegetables, the rich tahini dressing, and the crisp almonds provides a delightful dining experience. Great for meal prepping or social gatherings, this salad is a scrumptious way to embrace healthy eating.