Roasted Broccoli Salad with Tahini Dressing and Quinoa
A vibrant one-bowl dish combining roasted broccoli, chickpeas, quinoa, and zesty tahini dressing for a hearty plant-based meal. Roasting enhances sweetness, while pumpkin seeds add crunch—perfect for meal prep.
- Prep Time: 35
- Cook Time: 25
- Total Time: 60
- Yield: 4 servings 1x
- Category: quick
- Method: Roasting
- Cuisine: Australian
- Diet: Vegan
Ingredients
1 head broccoli, cut into florets
2 courgettes (zucchini), sliced
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried oregano
¼ cup (90g) quinoa
1 cup water
1 cup rocket, arugula, or mixed greens
¼ cup (30g) pumpkin seeds (for serving)
½ cup (60g) pumpkin seeds (for dressing)
Large handful (20g) coriander leaves
2 garlic cloves
¼ cup tahini
⅓ cup (80ml) water
2 tbsp apple cider vinegar
Salt and black pepper, to taste
Instructions
Preheat oven to 350°F (180°C). Toss broccoli and zucchini with olive oil, salt, pepper, and oregano; roast 25 minutes.
While roasting, cook quinoa in 1 ½ cups water until fluffy.
Blend pumpkin seeds, coriander, garlic, tahini, vinegar, and water until smooth.
Combine roasted veggies, quinoa, and greens in a bowl. Drizzle dressing and toss gently.
Top with fresh pumpkin seeds before serving.
Notes
Replace quinoa with bulgur wheat or farro
Add ½ tsp smoked paprika or lemon juice to dressing
Swap zucchini with yellow squash or baby carrots
Toast pumpkin seeds in a pan for extra crunch
Storage: Refrigerate leftovers for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 1500mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg