Quinoa and Roasted Eggplant and Red Pepper Salad with Tahini Dressing

This vegan-friendly Quinoa and Roasted Eggplant and Red Pepper Salad is an easy yet flavorful meal that can be served warm or cold! The roasted vegetables are tossed in a creamy tahini dressing for an extra boost of flavor that will leave you feeling satisfied!

Cooking Equipment:

Baking Sheet; Small Bowl; Large Bowl; Whisk; Measuring Cups/Spoons; Knife/Cutting Board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Eggplant, Red Pepper, Tahini Dressing, Vegan-Friendly

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Vegan-Friendly

Servings:

Ingredients:

1/2 cup quinoa

1/2 eggplant, cubed

1 red pepper, diced

2 tablespoons olive oil

2 tablespoons tahini

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Place the cubed eggplant and diced red pepper on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 25 minutes or until vegetables are tender.

Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside to cool slightly.

In a small bowl, whisk together the tahini, lemon juice, garlic powder, salt and pepper until combined into a creamy dressing.

In a large bowl combine the cooked quinoa with the roasted vegetables and pour over the tahini dressing. Toss to combine everything together until evenly coated in dressing. Serve warm or cold as desired!

Nutrition:

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 8g; Fiber – 7g

Rating:

Did You Know?

The region of Pays de la Loire is known for its brioche, a sweet bread often eaten for breakfast.