### Quinoa Salad with Roasted Vegetables and Tahini Dressing
This colorful and wholesome quinoa salad featuring roasted vegetables is a delightful meal that merges the rich tastes of eggplants and sweet potatoes with a tangy tahini dressing. Ideal as a main dish or a side, this recipe is visually striking and loaded with vital nutrients.
#### 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 Salad:**
– Cooked quinoa
– Romaine lettuce, roughly chopped
– Cucumber, roughly chopped
– Fresh parsley, chopped
– Pomegranate seeds
– Toasted almond slivers
– **For the Tahini Dressing:**
– Tahini
– Olive oil
– Maple syrup
– Lemon juice
#### Instructions
1. **Roast the Vegetables:**
Preheat your oven to 200°C (392°F). Chop the eggplants and sweet potatoes into bite-sized pieces. Spread them on a baking sheet, drizzle with olive oil, and add salt. Roast in the oven for about 30 minutes, or until they are tender and have a slight caramelization.
2. **Prepare the Marinade:**
While your vegetables roast, make the marinade. In a jar, mix together olive oil, apple cider vinegar, ground paprika, cumin, coriander, chili powder, and a little salt. Close the lid and shake well until everything is combined.
3. **Combine Roasted Vegetables and Marinade:**
After the vegetables have roasted, take them out of the oven and pour the marinade over them. Gently toss the vegetables to ensure they are coated evenly, then let them cool.
4. **Make the Tahini Dressing:**
In a large bowl, whisk together tahini, olive oil, maple syrup, and lemon juice until smooth and creamy. If needed, adjust the thickness with a little water.
5. **Assemble the Salad:**
Add the cooked quinoa to the bowl containing the tahini dressing. Then, incorporate the chopped romaine and cucumber. Toss everything together until all ingredients are well mixed.
6. **Plate the Salad:**
To serve, start with a base of the quinoa mixture on a plate. Layer the roasted vegetables on top, and finish with a sprinkle of fresh parsley, pomegranate seeds, and toasted almond slivers for an extra crunch and flavor.
#### Enjoy!
This quinoa salad with roasted vegetables is not only flavorful but also an excellent method to include diverse vegetables in your meals. The interplay of flavors and textures offers a fulfilling dish that can be enjoyed either warm or cold. Ideal for meal prep or social gatherings, this recipe is guaranteed to impress!