Ingredients for Quinoa Salad With Tahini Dressing
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- Olive Oil
- 2 tablespoons warm water
- 2 tablespoons tahini
- Garlic Clove
- Ground Cumin
- Pepper
- Aleppo Pepper
- Grape Tomatoes
- English Cucumber
- 1/4 cup chopped fresh parsley
- Of Fresh Mint
- 2 green onions, thinly sliced
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How to Make Quinoa Salad With Tahini Dressing
- Cook 1 cup quinoa according to package directions, using 1/4 teaspoon salt. Rinse quinoa before cooking for optimal texture.
- Allow the cooked quinoa to cool completely.
- In a large bowl, whisk together 2 tablespoons lemon juice, 4 tablespoons olive oil, 2 tablespoons tahini, 2 tablespoons warm water, 1 clove minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (or to taste), and the remaining 1/4 teaspoon salt.
- Gently stir in the cooled quinoa, 1 cup chopped tomatoes, 1/2 cup chopped cucumber, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 2 green onions, thinly sliced. Toss to ensure the quinoa and vegetables are evenly coated with the dressing.
- For extra protein and heartiness (optional): Add 1 cup canned lentils (drained and rinsed) along with the other vegetables in step 4. Adjust dressing amounts as needed.
- Refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
11g
Carbs
12g
