Quinoa Salad with Roasted Vegetables & Lemon Tahini Dressing

Ingredients:

• 1 cup quinoa

• 1 sweet potato, diced

• 1 cup Brussels sprouts, halved

• 1 cup canned chickpeas, drained and rinsed

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp maple syrup

  • Water to thin the dressing

    Instructions:

    1. Preheat oven to 400°F (200°C).

    2. Toss diced sweet potatoes, Brussels sprouts, and chickpeas in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through. Meanwhile, cook quinoa according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15 minutes).

    3. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper. Gradually add water until desired consistency is reached.

    4. Once quinoa and vegetables are ready, combine in a large bowl. Drizzle with lemon tahini dressing and toss to combine. Serve warm or chilled.