### Roasted Vegetable Quinoa Salad with Tahini Dressing
This colorful and wholesome roasted vegetable quinoa salad is an enjoyable mix of flavors and textures, ideal for a nutritious meal or side dish. Filled with nourishing ingredients, it merges the rich flavors of roasted eggplants and sweet potatoes with the crispness of romaine and cucumber, all unified by a smooth tahini dressing. Here’s how to create this tasty salad.
#### Ingredients
– **For the Roasted Vegetables:**
– 1 eggplant, diced
– 1 sweet potato, diced
– Olive oil
– Salt
– **For the Marinade:**
– Olive oil
– Apple cider vinegar
– Paprika
– Cumin
– Coriander
– Chili powder (or flakes)
– 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 garnishing
– Pomegranate seeds, for garnishing
– Toasted almond flakes, for garnishing
#### Instructions
1. **Roast the Vegetables:**
Preheat your oven to 200°C (approximately 400°F). Dice the eggplants and sweet potatoes into small pieces and arrange them on a baking tray. Drizzle with olive oil and season with salt. Roast in the oven for about 30 minutes or until tender and slightly caramelized.
2. **Prepare the Marinade:**
In a jar, mix olive oil and apple cider vinegar. Add paprika, cumin, coriander, chili, and a generous pinch of salt. Close the lid and shake well to blend all the ingredients completely.
3. **Combine Vegetables and Marinade:**
After the roasted vegetables are ready, take them out of the oven and pour the marinade over them. Gently toss the vegetables to ensure they are well coated, then allow them to cool.
4. **Make the Tahini Dressing:**
In a large bowl, combine tahini, olive oil, maple syrup, and lemon juice and stir until smooth and fully incorporated.
5. **Assemble the Salad:**
Add the cooked quinoa to the bowl with the tahini dressing. Next, include the chopped romaine and cucumber. Mix everything together until all ingredients are well combined and coated with the dressing.
6. **Plate the Salad:**
To serve, create a base of quinoa, romaine, and cucumber on each plate. Top with roasted vegetables. Garnish with fresh parsley, pomegranate seeds, and toasted almond flakes for additional crunch and flavor.
#### Enjoy!
This roasted vegetable quinoa salad is not only appealing to the eye but also loaded with nutrients, making it an excellent dish for any event. The blend of roasted vegetables, fresh greens, and a creamy tahini dressing results in a fulfilling meal that is both nutritious and tasty. Enjoy this salad as a main course or as a side at your next gathering!