Ingredients
For the Salad:
- 2 medium beets, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- ½ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese (optional)
- ¼ cup toasted pumpkin seeds or walnuts
- ½ cup pomegranate arils (optional)
For the Creamy Lemon Tahini Dressing:
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey
- 2 tablespoons warm water (more if needed)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preheat your oven to 400°F. Toss the diced beets and sweet potatoes with olive oil, salt, black pepper, and cumin. Spread them out on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let cool.
While the vegetables roast, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa absorbs the liquid. Fluff with a fork and let it cool slightly.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup or honey, salt, and black pepper. Slowly add warm water, one tablespoon at a time, until the dressing reaches a smooth and pourable consistency.
In a large bowl, combine the cooked quinoa, roasted beets and sweet potatoes, and fresh parsley. Toss gently to mix. Drizzle the creamy lemon tahini dressing over the salad and toss again to coat evenly.
Sprinkle the salad with crumbled feta cheese (if using), toasted pumpkin seeds or walnuts, and pomegranate arils for an extra burst of color and flavor. Serve immediately or let it sit for 10 minutes to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 300mg
- Fat: 14g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g