Pour vegetable broth and quinoa into a medium size pot, cover and bring to the boil. Reduce to a simmer and cook for 20 minutes until the broth has been absorbed. Remove from heat and allow to cool.
Brush vegetables with avocado oil, season with a little salt and pepper.
Using a grill pan (or outdoor grill!), cook vegetables over medium heat until tender and lightly charred on all sides. Each vegetable will take a different amount of time to cook, so keep an eye on the veggies as they are being grilled. Remove veggies as they are cooked and set aside to cool.
Make the zesty tahini dressing by whisking all ingredients together. If you’d like the dressing to be thinner, add a little more water, 1 tablespoon at a time until you achieve the desired consistency.
Into a large bowl, add quinoa, grilled vegetables and half* of the zesty tahini dressing, stir well to combine. Taste and adjust seasoning, as desired.
Serve with a drizzle of remaining zesty tahini dressing. Enjoy!
Liked here is the grill pan we use to char-grill our veggies for this recipe!
Only half of the dressing is stirred through the quinoa and grilled vegetables, so that the salad doesn’t get soggy. However, if you’re serving immediately and to a large crowd where you think all the salad will be eaten, feel free to stir through all of the zesty tahini dressing.
Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.