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

Quinoa Tahini Salad

Marla Hingley
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 1/4 cup extra virgin olive oil
  • 1/8 – 1/4 cup tahini to taste
  • 1/4 cup lemon juice
  • 1/4 cup warm water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 garlic clove minced
  • 1/2 tsp cumin
  • 2/3 cup fresh parsley chopped
  • 2 cup grape tomotoes halved
  • 1 cup English cucumber diced
  • 1 cup canned lentils drained and rinsed

Instructions
 

  • Cook quinoa in saucepan with 2 cups water and 1/2 tsp salt. Bring to boil over high heat, then cover and reduce heat to simmer until liquid is gone (about 15 minutes). Let cool.
  • 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.
  • Combine quinoa, dressing, veggies and lentils together and toss until coated. Can be stored in refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!

 

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