Vibrant Greek Salad with Quinoa & Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted
• 1 avocado, diced
• Fresh parsley and dill, chopped For the dressing:
• 1/3 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup water
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water and bring to a boil with water. Simmer until tender and cooked through, then set aside. In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, avocado, parsley, and dill. Prepare the dressing by whisking together tahini, lemon juice, garlic, water, salt, and pepper until smooth. Add cooked quinoa to the salad bowl and toss with the dressing. Serve immediately.

Chef’s Insight

Use freshly squeezed lemon juice for optimal flavor.

Notes

Feel free to add more vegetables or switch out ingredients based on personal preference.