Quinoa Tahini Salad

Quinoa Tahini Salad

Tahini gives this salad a unique Middle Eastern flavor – and with 4.5 grams of protein for every cup of quinoa, this salad can be substantial enough as a main dish.

Quinoa Tahini Salad

Quinoa Tahini Salad
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Tahini gives this salad a unique Middle Eastern flavor - and with 4.5 grams of protein for every cup of quinoa, this salad can be substantial enough as a main dish.
Ingredients
  • 1 cup quinoa, rinsed and drained
  • ¼ cup extra virgin olive oil
  • ⅛ – ¼ cup tahini (to taste)
  • ¼ cup lemon juice
  • ¼ cup warm water
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 garlic clove, minced
  • ½ tsp cumin
  • ⅔ cup fresh parsley, chopped
  • 2 cup grape tomotoes, halved
  • 1 cup English cucumber, diced
  • 1 cup canned lentils, drained and rinsed
Instructions
  1. Cook quinoa in saucepan with 2 cups water and ½ tsp salt. Bring to boil over high heat, then cover and reduce heat to simmer until liquid is gone (about 15 minutes). Let cool.
  2. Use a whisk and a bowl, or a blender/food processor to make the dressing. Mix together the oil, tahini, lemon juice, water, spices, garlic and herbs.
  3. Combine quinoa, dressing, veggies and lentils together and toss until coated. Can be stored in refrigerator for up to 3 days.

 

 

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Rate this recipe: