Ingredients:
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth (gluten-free)
- 1 small zucchini, cut into half-moons
- 1 red bell pepper, chopped
- 1 medium carrot, sliced
- 1/2 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup crumbled goat cheese or vegan cheese (optional for dairy-free)
- 1/4 cup fresh basil, chopped
Lemon-Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2-4 tablespoons warm water (to thin)
Instructions:
- Preheat the oven to 425°F (220°C).
- Spread zucchini, red bell pepper, carrot, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Roast the vegetables in the preheated oven for 20 minutes, then add the cherry tomatoes and roast for an additional 10 minutes or until all vegetables are tender and have a nice color.
- While vegetables are roasting, rinse quinoa under cold water. Bring the vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Gradually add warm water until you reach a pourable consistency.
- In a large bowl, combine the roasted vegetables with the cooked quinoa. Toss with the dressing until evenly coated.
- Gently fold in goat cheese (or vegan cheese) and fresh basil.
- Serve warm or let the salad cool to room temperature, adjusting seasoning as needed before serving.
For more gluten-free salad ideas, you could explore the links provided, such as “40 Gluten-Free Salad Recipes – Taste of Home” or “Greek Salad – My Gluten Free Guide”. These resources offer a variety of salad recipes that can cater to gluten-free dietary needs.
