Quinoa Salad with Lemon-Tahini Dressing
A refreshing and nutritious quinoa salad with a creamy lemon-tahini dressing.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
Nutrition Facts
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Instructions
Cook the quinoa: In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
Prepare the vegetables: While the quinoa is cooking, dice the cucumber and red bell pepper. Finely chop the red onion, parsley, and mint.
Make the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, black pepper, and cumin until smooth. If the dressing is too thick, add a tablespoon of water at a time until desired consistency is reached.
Combine the salad: In a large bowl, mix the cooled quinoa with the diced cucumber, red bell pepper, red onion, parsley, and mint.
Add the dressing: Pour the lemon-tahini dressing over the quinoa mixture and toss gently until everything is well coated.
Serve: Let the salad sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Chef's Tips
- Quinoa Tip: Rinse quinoa thoroughly before cooking to remove any bitter saponins.
- Extra Crunch: Add toasted nuts or seeds like almonds or sunflower seeds for extra texture.
- Make Ahead: This salad can be made a day in advance and stored in the fridge. The flavors develop even more over time.
- Protein Boost: Add chickpeas or grilled chicken for extra protein.
- Veggie Variations: Feel free to add other vegetables like cherry tomatoes, avocado, or shredded carrots.
