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
- 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
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.