Greek Quinoa Salad with Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cucumber, diced 1 pint cherry tomatoes, halved 1/2 red onion, finely chopped 1/4 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1/2 lemon, juiced 1/4 cup tahini 1 garlic clove, minced 1 tbsp honey Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water and cook according to package instructions with 2 cups of water. Set aside to cool.
2. In a large bowl, combine cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and dill.
3. Add the cooked and cooled quinoa to the bowl and mix gently.
4. In a separate small bowl, whisk together lemon juice, tahini, minced garlic, honey, salt, and pepper until smooth and creamy.
5. Pour the dressing over the salad and toss gently to combine.
6. Refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled.

Chef’s Insight

The combination of quinoa, vegetables, and tangy dressing makes this salad a perfect choice for those seeking a nutritious, satisfying meal.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.