Made with a combination of quinoa, caramelized veggies, dried cranberries, and a creamy lemon dressing, this colorful dish offers loads nutrition and flavor! Make a big batch over the weekend and enjoy all week long as a vegetarian, gluten-free main or side.
Happy New Year, friends! After seven amazing weeks in Sydney, I am getting back into the blogging groove again, and this wholesome, delicious recipe is the perfect way to kick-off 2019.
But before I get into the recipe, I want to take a moment to talk about new year’s resolutions. Most of us make them, however, very few are actually realized.
Why New Year’s Resolutions Fail
Aiming too high, inadequate knowledge or skills, and lack of support are just a few of the reasons why new years resolutions fail. Often the intention is there, but the execution is where many come unstuck. If you have a specific destination in mind, you need a thoughtfully-crafted roadmap to get there.
How To Get What You Want This Year
Whether you want to lose weight or learn to surf this year, every single goal you set for yourself should be S-M-A-R-T:
SPECIFIC: What exactly do you want to achieve? If you want to exercise more this year, how many days a week do want to exercise? What kind of exercise do you want to do? Does walking count as exercise, or do you want to do something more intense? Details matter.
MEASURABLE: How will you measure success? ‘I want to go to the gym twice a week’ is a good example of a measurable goal. Success = two gym sessions a week. Every goal needs a quantifiable outcome.
ACHIEVABLE & REALISTIC: Is it possible to attain your goal within the given time frame? Aiming too high is one of the most common reasons that resolutions fail. It’s okay to be ambitious, but you also need to be honest about what you can achieve.
TIME FRAME: Every goal needs a time limit. Specifying a time frame creates a sense of urgency, and makes a goal easier to measure.
Final Thoughts
Don’t let your new year’s resolutions fall by the wayside this year. Set S-M-A-R-T goals, rather than unrealistic ones. If you have a long-term goal in mind, create mini-milestones to keep you motivated. Baby steps matter, particularly when combined with consistency.
This recipe has become one of my favorites over the last couple of months and is the ultimate intersection of healthy and satisfying. Happy 2019!
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Roasted Vegetable Quinoa Salad with Tahini Dressing
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
Description
Made with a combination of quinoa, caramelized veggies, dried cranberries, and a creamy lemon dressing, this colorful dish offers loads of nutrition and flavor! Make a big batch over the weekend and enjoy all week long as a vegetarians, gluten-free main or side.
Ingredients
Salad:
- 3 cups cooked quinoa
- 2 red bell peppers
- 1 medium sweet potato
- 1/2 large red onion
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup dried cranberries
- 1/2 cup dry roasted or raw almonds
- 1/4 cup feta
- 2 cups baby arugula (optional)
- Salt + pepper
Salad Dressing:
- 2 tbsp tahini
- 2 tbsp warm water
- 1/2 lemon
- 1 tsp honey
- 1/2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425℉/220℃. Line a large baking sheet (or two half sheets) with parchment paper.
- Slice the bell peppers and onion into ½ inch (1 cm) thick strips. Place both in a large mixing bowl.
- Slice the sweet potato into ½ inch (1 cm) discs and cut the discs into quarters. Add the sweet potato to the bell peppers and onion.
- Add the olive oil, salt and garlic powder to the mixing bowl, and stir until all the veggies are coated.
- Pour the veggies on the baking sheet and spread out in a single layer. Insert the baking sheet into the oven and bake for 20-25 mins or until the sweet potato slices are cooked through. Allow the veggies to cool.
- While the veggies are cooking make the dressing by juicing the lemon and combining the tahini, warm water, lemon juice, honey and olive oil in a small bowl. Whisk until well-combined. The dressing should be slightly thicker than honey. Add more warm water, if needed.
- Add the quinoa, roasted veggies, feta and cranberries to a large mixing bowl.
- Finely chop the almonds, and transfer the chopped almonds to the mixing bowl.
- Season the salad with salt and pepper, and gently combine the ingredients in the mixing bowl, being careful not to overwork.
- Add the baby arugula (if using) to the quinoa mixture, and drizzle the salad with lemon-tahini dressing right before serving. Gently toss the salad with tongs or salad servers. Serve cold.
Craving more healthy eats and treats? Check out my recipe page here.
