Here’s a vibrant, fresh vegan recipe that captures the flavors of late summer. It’s light, full of seasonal produce, and easy to prepare:
Grilled Veggie & Quinoa Salad with Lemon-Tahini Dressing
Ingredients:
For the salad:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium zucchini, sliced lengthwise
- 1 medium eggplant, sliced into rounds
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, roughly chopped
For the lemon-tahini dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or agave nectar
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin as needed)
- Salt and pepper to taste
Instructions:
- Cook the quinoa:
- In a medium pot, bring vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- Grill the veggies:
- Preheat a grill or grill pan over medium heat.
- Brush the zucchini, eggplant, and bell peppers with olive oil, and season with salt and pepper.
- Grill for about 4-5 minutes per side until the veggies are tender and have grill marks. Remove from heat and let cool slightly, then chop them into bite-sized pieces.
- Prepare the dressing:
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and water until smooth. Add more water as needed to reach a drizzling consistency. Season with salt and pepper to taste.
- Assemble the salad:
- In a large bowl, combine the cooked quinoa, grilled vegetables, cherry tomatoes, and avocado. Toss with half of the lemon-tahini dressing.
- Garnish with fresh basil and serve with the remaining dressing on the side.
Enjoy this refreshing and nourishing meal that highlights the best of late summer produce!
Nutritional facts: Total for the whole dish
- Calories: 1391 kcal
- Protein: 33.5 g
- Carbohydrates: 142 g
- Fat: 87.5 g
Nutritional facts: Per serving (1/4 of the recipe):
- Calories: ~348 kcal
- Protein: ~8.4 g
- Carbohydrates: ~35.5 g
- Fat: ~21.9 g
