Winter Quinoa with Roasted Vegetables and Lemon Tahini Sauce

Winter Roasted Vegetable Quinoa

My friend Ceara from Happy Yellow House has done the Wild Rose cleanse before. When I told her I was starting the cleanse, she shared some of her favourite recipes with me. One of her favourite is the Roasted Cauliflower & Quinoa with Lemon Tahini Sauce by Wendy at Cooking Quinoa. I just had to try it, but of course, with a few modifications. I decided to use different winter root vegetables along with the cauliflower and add a few spices on the veggies while they roast in the oven. The result is spectacular! It was so delicious, the lemon tahini sauce is so creamy and all the flavours just blend together perfectly!

I think this meal will quickly become one of my household’s favourite and I will certainly start making it on a regular basis!

Below is my take on this delicious recipe.


Roasted Vegetables

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Winter Quinoa with Roasted Vegetables and Lemon Tahini Sauce
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This winter quinoa plate is filled with flavourful roasted veggies and topped with a creamy lemon tahini sauce.
Serves: 6-8
  • 3 cups cooked quinoa
  • fresh parsley and sesame seeds for garnish
For the roasted vegetables:
  • 4 white sweet potatoes, diced (they are a bit less sweet than orange, but the regular orange would also be delicious!)
  • ½ head cauliflower, chopped in florets
  • 1 leek, sliced
  • 1 large onion, diced
  • 3 cloves garlic
  • 3 tablespoon grape seed oil
  • ½ teaspoon celery seed
  • ½ teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper, freshly ground
For the lemon tahini sauce:
  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ cup tahini
  • ⅓ cup water
  • 1 lemon, juiced
  • ¼ teaspoon salt
For the roasted vegetables:
  1. In a large mixing bowl, combine all the vegetables with the grape seed oil and spices.
  2. Spread on a parchment paper-lined baking sheet.
  3. Bake in the oven at 425 degrees F for 20-25 minutes, until the veggies are tender.
For the lemon tahini sauce:
  1. While the veggies are roasting, you can start preparing the sauce by heating the olive oil and the garlic in a small saucepan.
  2. Cook the garlic over medium heat for about one minute.
  3. Add the tahini, lemon juice, water and salt.
  4. Cook over low heat for about two minutes. Beat with a small whisk while heating up to make sure that all the tahini is dissolved.
Assembling the Winter Quinoa plate:
  1. In a large mixing bowl, combine cooked quinoa with roasted vegetables. Mix well.
  2. Divide amongst serving plates.
  3. Spoon sauce over quinoa and sprinkle each plate with finely chopped parsley and sesame seeds.
  4. Serve warm. Enjoy!



  1. says

    This looks like just my kind of meal. Love quinoa, roasted veggies and quinoa by themselves so I can imagine they’re delicious all together. I’m wondering whether chickpeas would go well too, or maybe that would be overkill. Pinning this for later!

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